Shrimp Skewers & Vegetables Recipe
Seasoned Gulf shrimp seared and served over rice with grilled squash succotash. Drizzled with a honey lemon vinaigrette.
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Ingredients
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Shrimp Skewers
Vegetables
Honey Lemon Vinaigrette
Rice
Method
Shrimp Skewers Preparation
- 1
Prepare the Shrimp
In a bowl, combine the Gulf shrimp, olive oil, minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix until the shrimp are well coated with the seasoning.
- 2
Skewer the Shrimp
Thread the seasoned shrimp onto the skewers, ensuring they are tightly packed but not overcrowded.
Vegetables Preparation
- 3
Prepare the Vegetables
In a separate bowl, combine the diced zucchini, yellow squash, and red bell pepper. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables evenly.
Honey Lemon Vinaigrette Preparation
- 4
Mix the Vinaigrette
In a small bowl, whisk together honey, lemon juice, olive oil, salt, and black pepper until well combined and emulsified.
Rice Preparation
- 5
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long grain rice and salt to taste. Cover and reduce heat to low. Cook for 15-20 minutes, or until the rice is tender and water is absorbed.
Grilling
- 6
Grill the Shrimp and Vegetables
Preheat a grill or grill pan over medium-high heat. Grill the shrimp skewers for 2-3 minutes per side or until they are opaque and cooked through. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
