 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Add some veggies like red and orange bell pepper rings on a bed of salad greens for a healthy, elegant meal. Bridget Coulter, San Diego, CA Ingredients:
2 tablespoons olive oil |
1 tablespoon onion powder |
1 tablespoon paprika |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon coarsely ground pepper |
1/4 teaspoon cayenne pepper |
1 pound uncooked jumbo shrimp, peeled and deveined |
1 medium lemon, cut into wedges |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes.
2. On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 8 skewers.
|
|