It has been very hot and humid here in Manitoba over the past few weeks. Even with the air conditioning running, there is nothing I’d rather do less than use the oven and stove in the house. That’s why I absolutely love BBQ season. You can enjoy the heat where it belongs – outside. You also have minimal dishes. It’s a perfect combination for me.
This recipe is very quick, simple and light for summer. Not to mention, super healthy! You can use any of your favourite veggies in the recipe. I happen to use sweet red onion and pineapple along with red and green bell peppers.
You will need:
1 red onion, cut into chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 pineapple, cut into chunks
1lb large shrimp, peeled and deveined
1 package of bamboo skewers
Your favourite BBQ sauce (I used Kraft Brown Sugar BBQ sauce)
Before you begin skewering your fruit, veggies and shrimp, soak bamboo skewers in water for 20 to 30 minutes prior to barbecuing, completely immersing the skewers in the water.
Work the skewer through the veggies and shrimp, alternating to suit your taste.
I ordered mine as follows: red onion, pineapple, shrimp, green pepper, pineapple, onion, red pepper, shrimp, green pepper, etc.
So delicious, and it isn’t even cooked yet!
Over medium heat, place kebobs on the BBQ.
Brush your BBQ sauce over the entire kabob.
BBQ kabobs until the shrimp is full cooked.
You will know as it turns a bright pink.
Crispy, sweet veggies paired with soft, juicy shrimp.
I love summer.
Enjoy!