Herb Grilled Shrimp with Grilled Sweet Peppers

A great grilling recipe for Herb Grilled Shrimp with Grilled Sweet Peppers. Fresh from the garden and loaded up with seasonings, herbs and fresh veggies!

Course Seafood Recipes

Cuisine American

Keyword easy grilling recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 114kcal

Author Nicole Cook

Ingredients

12 large Shrimp peeled, de-veined, tail on.
2 tablespoons paprika
4 teaspoons granulated sugar
⅛ teaspoons cayenne pepper
2 teaspoons herbs minced, any mix (or single herb - I used basil in this one)
2 slices bacon cut into ½-inch pieces
1 cup red bell pepper cut into pieces
1 cup green bell pepper cut into pieces

Instructions

In a small bowl, mix together the paprika, sugar, basil and cayenne pepper. In your blender or a food processor, process the bacon until it turns into a smooth paste, about 30-60 seconds, scraping down the sides. (it looks very unappealing but the flavor it brings is amazing!). Brush the shrimp with the thick paste. Some areas will get more than others, this is ok, just get as much as you can on there. Next, toss the shrimp into the spice mixture and toss to coat. Thread your shrimp and bell peppers onto skewers. If you use wood skewers, soak them in water for about 30 minutes before using to keep them from burning.
Fire up the grill.
Grill the Kabobs over the grill, turning frequently (every 2-3 minutes), until they are well cooked and slightly charred. (5-6 minutes or so)
If they seem like they are starting to dry out a little, brush some olive oil on them and turn them frequently.
Continue cooking until browned in spots and cooked through, another 2-3 minutes.
Remove from grill and allow to rest 5 minutes.
Serve by themselves or over a bed of rice

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