Ingredients:
- 12 Bamboo Skewers (10-12 inches / 25-30 cm)
- 1 lb Jumbo Shrimp (Prawns), raw, peeled, deveined, tail-on or off
- ½ cup Fresh Cilantro, packed, finely chopped leaves and tender stems
- Zest of 3 large Limes
- Juice of 2 large Limes
- 4 cloves Garlic, minced finely or grated
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Chili Powder or Ancho Chili Powder
- ½ tsp Ground Cumin
- 1 tsp Kosher Salt
- ½ tsp Black Pepper, freshly ground
- ½ medium Red Onion, cut into 1-inch squares
- 1 large Red Bell Pepper, cut into 1-inch squares
- 1 large Yellow Bell Pepper, cut into 1-inch squares
- Optional: ½ cup Cherry Tomatoes or Zucchini rounds
Instructions:
- Submerge the bamboo skewers entirely in water for at least 30 minutes. This prevents them from burning on the grill. Cut all bell peppers and red onion (and any optional vegetables) into uniform 1-inch squares. Set aside.
- In a large mixing bowl, whisk together the olive oil, lime zest, lime juice, chopped cilantro, minced garlic, chili powder, cumin, salt, and pepper until well combined.
- Add the peeled and deveined shrimp to the marinade. Gently toss to ensure every piece is coated. Cover the bowl and refrigerate for no more than 30 to 45 minutes. Do not exceed 45 minutes, as the lime acid will begin to cook the shrimp.
- Remove the shrimp from the marinade (discard the residual marinade). Thread the shrimp and vegetables onto the soaked skewers, alternating between pepper, onion, and shrimp (aim for 3-4 shrimp per kebab). If the shrimp look dry, lightly brush the assembled kebabs with a little extra olive oil.
- Preheat your outdoor grill or heavy-duty grill pan to medium-high to high heat. Lightly oil the grates or the pan surface to prevent sticking.
- Place the skewers on the hot grill. Cook for approximately 2 to 3 minutes per side, for a total cooking time of 4 to 6 minutes. The shrimp are done when they turn opaque pink and curl into a C-shape. Remove immediately from the grill and serve hot, perhaps with a final squeeze of fresh lime juice.