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–+ servings

Shrimp Kabobs

Who doesn't love a shrimp kabob? The hardest part of this recipe is spearing the skewers! Use our A2 Grassfed Ghee or Domestic Grassfed Ghee in this recipe. Serves 3 or more when shrimp are added to a salad.
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Servings: 2
Ingredients Method Notes

Ingredients
  

  • 16 medium – large size shrimp; 4 per skewer
  • 2 sweet bell peppers cut into chunks; assorted colors
  • 1 medium yellow sweet onion; cut into chunks
  • 1/2 pint cherry or grape tomatoes; assorted colors
  • 2+ tablespoons Simply Ghee; melted
  • 1-2 teaspoons sriracha seasoning; or your favorite spice with some heat

Method
 

  1. If using wooden skewers, soak in water for 1 hour.
  2. Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  3. Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  4. Wash the tomatoes and set aside.
  5. Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  6. In a bowl, melt 1 1/2 tablespoons of Ghee for basting. Retain the other half for melting and dipping at the table.
  7. Heat the grill.
  8. Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate.
  9. Baste the whole lot with melted ghee along with your favorite spice with some heat! Then place on the grill.
    Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
  10. Serve on a plate with the additional ghee, melted for dipping and basting.

Notes

So yummy with rice or crusty bread and a fresh salad.  This recipe also works well with our Black Garlic Ghee DIY Mix.

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