
INGREDIENTS
- lb. raw jumbo shrimp, peeled and deveined
- 2 medium zucchini
- 1 medium green pepper
- 1/3 cup olive oil
- 2 large garlic cloves, roughly chopped
- 1 tsp. minced jalapeno
- 1 T. brown sugar
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup chopped cilantro
- 1 Lime
- 1 cups white rice
DIRECTIONS:
- If using wood skewers , start by soaking them in water.
- In a small bowl, combine olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
- Use a food processor or blender, and blend until .
- Pour marinade over shrimp and gently stir to coat evenly.
- Cover and refrigerate for 2 to 3 hours.
- Slice zucchini and set aside
- Cut the green pepper into squares and set aside.
- For the Cilantro Lime Rice, place a medium sauce pan on medium heat, and combine 1 cup white rice and 2 cups water. Bring to a boil.
- Once boiling, lower the heat, cover with a lid, and let simmer for 15-20 minutes.
- To assemble the kebabs, layer the shrimp, zucchini, and green pepper onto the skewers in desired order.
- Heat grill to medium-high. Make sure grates are clean, and then oil them well.
- Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer pink and have a nice char.
- Once the rice is done, add in 1/3 cup chopped cilantro and juice from 1 lime. Stir until combined.
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