I love shrimp since it is one of those proteins that cook in virtually no time. Kabobs are becoming a Summer time staple in our house since they are easy to make, tasty, and loaded with vegetables. This recipe is inspired by another favorite of ours, Roasted Shrimp with Peppers and Lemons. The shrimp sit in a quick marinade while the vegetables grill and the whole dish is on the table in under 15 minutes (less if you have an actual grill and aren’t doing this on your stovetop).
For my vegetables, I used red pepper and green onion, like the original recipe that inspired it. In place of the lemon, I used a peach and I added a zucchini that was in a use or lose situation in the fridge. The vegetables are seasoned with salt and pepper. Cook the vegetables for 10 minutes (turning occasionally) on a hot grill or grill pan until charred.
In a small bowl, combine 1 tsp. black pepper, 1 tbsp. chili powder, 1 clove of minced garlic, 1 tsp. onion powder, 1/4 cup Worcestershire sauce, lemon zest and 1/4 cup fresh lemon juice. Add in one pound of peeled, deveined shrimp for 10 minutes.
Remove from the marinade and skewer the shrimp.
Place the shrimp skewers on the grill pan and cook 5 minutes per side.
That’s it! Easy, peasy!