Wednesday, July 4, 2012

Chili Cilantro Lime Shrimp Kabobs

In the past few days, the sound of the explosion from the fireworks was everywhere. And today is July 4th, and the explosion even bigger and louder making the cars alarms go off every single time of the blast. It makes me think to myself, “Burn baby burn, money is wicked. Let’s celebrate our freedom by burning that evil, the money we rarely have" ….sigh…. I am such a whiner! O_0

Anyhow, the weather in Los Angeles today is kind of weirdo. It’s cloudy and gloomy in the morning and a little bit chill...for me anyway. But the sun has finally arrived hours later. So, why not do some grilling? A hubby got some gorgeous shrimp the other day from the grocery store (have I ever mentioned that he loves grocery shopping?) along with some beautiful red and yellow bell peppers with the idea of shrimp kabobs. So, today is going to be the day for me to execute it.

There are so many recipes for marinating shrimp for grilling and I think all of them are great!   As for my marinating recipe below, I guarantee the juicy, tasty, a little hint of spicy and the sweetness from these shrimp kabobs.  The longer you let them marinate, the better the flavor.  The important fact of shrimp kabobs is not to overcook the shrimp; otherwise they will turn out to be too dry and rubbery which you really don’t want that to happen. So, when grilling the shrimp, as soon as they turn pink they are done!

What you need:
1 lb shrimp (16/20 ct.)
2 tbsp canola oil
2 tbsp soy sauce
1 tbsp chili flakes
1 fresh lime juice and zest
2 cloves garlic finely mined
1/4 cup cilantro chopped
Red onion, red and yellow bell pepper cut into 1-in square pieces
Bamboo skewers 


How to:

- whisk together canola oil, soy sauce, dried chili flake, lime juice and zest, garlic, and chopped cilantro to blend well, add shrimp and marinated in the refrigerator for about 15-20 minutes
- Onto the skewers, thread shrimp, red onion, red and yellow bell pepper whatever you like
- Grill the shrimp kabobs over medium-high about 5 minutes on each side or until the shrimp turns pink. Do not overcook


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