Grilled Lime Leaf Shrimp & Veggie Kebabs


Summer is here! Well – sort of. It’s June and we were discussing turning the heat back on a few days ago.  Also, I’m not sure I was quite ready to part with my puffy jacket and Uggs when our Household Organizer (The Husband) put them away – deep in the hall closet only to be seen again next November! Mother Nature’s keeping us on our toes here in the Northeast, isn’t she?

Regardless, it is barbecue season – our favorite time of year! We’ve had two big barbecues the last two weekends.  With the new Lime Leaf Sambal now available at stores and online, I wanted to try it out in a few recipes simply because I usually just eat it off a spoon! Using it in a dish actually requires a little restraint and there isn’t much of that around here.

Here’s my recipe for Shrimp and Veggie Kebabs with a lime leaf twist! It was fun to make (get your guests involved in threading the skewers – a fun activity!), required minimal “standing over a hot grill” and yielded some really tasty results.  These can also be made under a broiler if you’re “outdoor-grill challenged” like I have been most of my life until I met a man who lives to grill! If you’re going to make this, I suggest making a double recipe as they disappear in a flash once served!

Grilled Lime Leaf Shrimp & Veggie Kebabs Serves 4 – 6

3 tbsp Lime Leaf Sambal

2lbs jumbo shrimp – peeled, deveined

1 large red onion

1 red bell pepper

1 yellow bell pepper

3 medium zucchinis

Salt to taste

Bamboo skewers – soaked for 20 minutes

  1. Slice the zucchinis into 1” rounds. Place into a bowl with two tablespoons water. Microwave on High for 2 minutes. Let cool.
  2. Cut red onion and peppers into large chunks, about the size of your shrimp.
  3. Place all ingredients into a large bowl and mix thoroughly. Refrigerate for at least two hours.
  4. Thread shrimp and veggies onto soaked skewers, making sure to pack them pretty tightly. This makes them easier to flip.
  5. Heat grill to High (about 350 – 400°). This ensures you’ll get a nice char on your shrimp.
  6. Grill skewers for 3 minutes on each side or just until shrimp turns pink. If you feel compelled to cook them a little longer, please kick that devil off your shoulder and flip the skewer or take it off the grill ASAP. There’s nothing worse than overcooked shrimp.
  7. Serve. Enjoy. Make again next weekend.



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