These were so beautiful. It brought a lot of color to our meal. I had some Argentinian Shrimp in the freezer, I recommend using the largest shrimp you can find. We used colorful veggies, but I'm sure you can use anything, this marinade would be great on it all. These are super fast to make (6 minutes to cook) so no excuses!
Ingredients:
4 tbsp Olive Oil
1 1/2 tbsp Soy Sauce
1 tsp Lemon Zest
Juice of 1/2 Lemon
2 tsp Parsley chopped
2 tsp Thyme chopped
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Paprika
1 tsp minced Garlic
18 Shrimp peeled and deveined, tails can be left on or off depending on your preference
1 Red Bell Pepper cut into 3/4 inch pieces
1 Yellow Bell Pepper cut into 3/4 inch pieces
1 Orange Bell Pepper cut into 3/4 inch pieces
1 Red Onion cut into 3/4 inch pieces
1 Zucchini sliced
Instructions:
Combine all the marinade ingredients in a large bowl. Whisk until thoroughly mixed.
Place the shrimp and vegetables in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.
Thread the shrimp, bell peppers, zucchini and onions onto skewers.
Grill for 2-3 minutes per side, or until shrimp are pink and opaque and vegetables are tender. Serve immediately.
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