Temperatures are reaching tropical this week inspiring this meal. So hot that I didn't want my hubby out at the BBQ too long. This one was ready in no time flat!
300 g - 36/45 per lb sized raw shrimp
2 spears fresh pineapple, cut in chunks
1 small zucchini, cut in 1/2 inch slices
1/2 red pepper
3 tbsps sweet chili sauce
1/2 tsp sriracha sauce
1 tbsps lime juice
wooden skewers, soaked in water
Peel and remove the tail from the shrimp. Thread them on the skewers alternating with the pineapple, zucchini and red pepper. Refrigerate until ready to barbecue.
Mix the sauce together and set aside.
Heat the barbecue to medium high. Grill the kebabs 2-3 minutes per side. You'll know they're done when the shrimp turn pink.
Remove to a platter and brush with the sauce.
Garnish with chopped fresh lemon basil and lemon thyme.
Don't you love the colours!
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!