Dill & lime shrimp kebabs

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PREP TIME

15 min

Makes

6 kebabs

* PLUS Grilling Time: 5 minutes
Dill & lime shrimp kebabs

Andreas Trauttmansdorff

Ingredients

  • 454-g bag frozen cooked peeled shrimp
  • 2 large limes
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 1 pinch salt and pepper
  • 3 tbsp chopped fresh basil or dill
  • 1 yellow or orange bell pepper
  • 1/2 zucchini
  • 6 large skewer

Instructions

  • Oil grill and heat barbecue to medium-high. Rinse frozen shrimp under cold running water until ice crystals melt. Pat dry with paper towels. Squeeze about 1/3 cup (75 mL) lime juice into a large bowl. Whisk in oil, honey and seasonings. Pour half into a small bowl and stir in basil.
  • Add shrimp to large bowl. Slice pepper and zucchini into 2-inch (5-cm) chunks. Stir into shrimp mixture. Then alternately thread shrimp, pepper and zucchini onto skewers.
  • Place skewers on grill. Brush with remaining oil mixture. Then discard mixture. Barbecue, uncovered, turning often, until shrimp are bright pink, 5 to 6 minutes.
  • Place kebabs on a platter and drizzle with reserved basil-oil mixture. Great on a bed of rice or noodles.

Nutrition (per serving)

  • Calories
  • 114,
  • Protein
  • 15.8 g,
  • Carbohydrates
  • 5.8 g,
  • Fat
  • 3 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 114 mg.

Besides being summery, these skewers look fancy! Perfect for last-minute dinners, they take little effort.

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