If summer at your office means an opportunity to stage an occasional lunch time barbecue, consider serving shrimp kabobs, a collective favorite. Everything can be prepared to the grilling point in advance, making them a practical yet healthy and delicious component of any menu.
The recipe involves few ingredients and can be adjusted to suit different tastes and preferences. Don’t like shrimp? Substitute salmon or another shellfish instead. Do the same for vegetables or build kabobs with different components for variety.
1-1/2 lbs. shelled jumbo shrimp
1 large green bell pepper
1 large. red bell pepper
1 large white onion
1 can pineapple chunks, drained
1/4 cup olive oil
1/2 stick melted butter
Barbecue grill or griddle
Metal or bamboo skewers
The evening prior to the office lunch, cut peppers and onion into bite-sized squares.
Rinse and dry shrimp.
Combine olive oil, pepper and parsley and pour into large zip-lock freezer bag or bowl. Add peppers, onion and shrimp and allow to marinate for 2 hours.
If using metal skewers, lightly coat with cooking spray.
Remove shrimp, peppers and onions. Discard marinade.
Place shrimp, peppers, onion, and pineapple on kabob sticks in desired pattern. Each kabob should include 4 – 5 pieces of shrimp.
Place on platter, cover and refrigerate until it’s time to grill them.
Prior to lunch time, cover grill with foil and pre-heat.
Use a vegetable brush to lightly brush prepared kabobs with melted butter.
Place kabobs on grill and sprinkle with garlic salt, oregano and paprika.
Grill 5-7 minutes on each side.
Serve with crusty bread or over a bed of pre-prepared and microwaved rice. Add a bagged salad and enjoy!
Yield: 4-6 servings.