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
- Slice the zucchinis into 1” rounds. Place into a bowl with two tablespoons water. Microwave on High for 2 minutes. Let cool.
- Cut red onion and peppers into large chunks, about the size of your shrimp.
- Place all ingredients into a large bowl and mix thoroughly. Refrigerate for at least two hours.
- Thread shrimp and veggies onto soaked skewers, making sure to pack them pretty tightly. This makes them easier to flip.
- Heat grill to High (about 350 – 400°). This ensures you’ll get a nice char on your shrimp.
- 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.
- Serve. Enjoy. Make again next weekend.