Spanish Garlic Shrimp on Skewers
Ingredients
2 tbsp. Extra Virgin Olive Oil
1 tsp. Adobo with Pepper
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
¼ tsp. Crushed Red Pepper
1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)
1 large green and/or red bell pepper, cut in 1” pieces
1 lemon, cut into 8 slices
4 skewers
Directions
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1. |
In zip-top plastic bag, or plastic container with a lid, mix together oil, Adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes. |
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2. |
Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables. |
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3. |
Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes. |
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