April 8th, 2012
Excerpted from Patio Daddy-O at the Grill. © 2008, by Gideon Bosker, Karen Brooks and Tanya Supina. Excerpted with permission from Raincoast Books. All rights reserved. No part of this excerpt may be produced or reprinted without permission in writing from the publisher. Click here for more details on this great cookbook!
In a large glass bowl, combine the marinade ingredients. stir in the shrimp. Cover and marinate in a cool place for 20 to 30 minutes
Soak eight 10- to 12-inch skewers in water for at least 30 minutes. Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill to medium-high.
Using a slotted spoon, remove the shrimp from the marindade; reserve the marinade for basting. Thread the shrimp, bell pepper, and lime wedges alternately onto each of the skewers.
Brush the grill grate with vegetable oil. Grill the kebobs until the shrimp are opaque, about 5 to 6 minutes on each side, basting occasionally.