Let’s start this week out talking about what’s really important… Britney Spears. Did anyone else see her performance on the 2016 Billboard Awards? My jaw hit the floor. Not just because I heard Toxic for the first time since I was teenager, but her body. She has now given me ‘Motivation Monday’ goals. She looks strong and healthy, and she’s still and will always be pop-royalty.
Ok well you’re probably reading this like “listen Carey, I clicked this post to find out your recipe for Spicy Shrimp Kabobs – I don’t want to hear about Britney.” Totally respectable, so let’s cut to the chase. This is a easy summer recipe to take advantage of the grill.
Spicy Shrimp Kabobs
4 Kabobs – Cook time 10 minutes
- 12 medium shrimp, de-veined and unshelled
- 1 bell pepper
- 1 red onion
- 1 small zucchini
- 1 poblano pepper
- 2 mushrooms
- 1 tsp paprika
- 2 tsp cayenne pepper
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- An hour before grill time, wash the shrimp. Mix all the seasonings with the shrimp, and allow it to marinate in the refrigerator.
- Cut the peppers, onion, and zucchini into chunks – and slice the mushrooms. Take your kabob stick and alternate putting the vegetables and shrimp on the kabob stick. This recipe allows for 3 shrimp to be on each stick.
- Turn on your grill. Once hot, take aluminum foil and create a plate, and place it on the grill. Put the kabobs on the foil, and close your grill. Flip your kabobs occasionally, so nothing burns. Cook for 10 minutes. Serve Warm.