These shrimp skewers and grilled rice are easy to make and ready to eat. The shrimp are marinated in a zesty mix of flavors and then grilled with onions and bell peppers that are bright in color. For a tasty and complete meal, serve it over fluffy grilled rice.
Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup long-grain white rice. 2 cups water. 1/4 cup olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon paprika. 1 teaspoon cumin. Salt and pepper to taste. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water for 30 minutes.
Instructions: Add minced garlic, lemon juice and zest, paprika, cumin, salt, and pepper to a bowl. This is how you make the marinade. Mix the shrimp with the marinade after taking off the shells and veins. For at least 15 minutes, let it sit. While the shrimp is in the sauce, run cold water over the rice until the water runs clear. Drain it. Bring 2 cups of water to a boil in a saucepan. Put in the rice that has been rinsed and drained. Lower the heat, cover, and simmer for 18 to 20 minutes, or until the rice is done and the water is gone. Warm up the grill over medium-high heat. Using soaked wooden skewers, alternate between putting shrimp marinated in a sauce, red bell pepper, green bell pepper, and red onion on them. Two to three minutes on each side, until the shrimp turns pink and opaque. Put the grilled shrimp skewers on top of grilled rice, and if you want, you can add fresh herbs on top.
Prep Time: 20 minutes
Cook Time: 15 minutes
Texas Mesquite BBQ and Grill
