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Dill & lime shrimp kebabs

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 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 15.8g, Carbohydrates 5.8g, Fat 3g, Fibre 0.5g, Sodium 114mg.

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

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