Emeril is the man when it comes to kickin’ it up a notch! That’s why I LOVE using a homemade version of Emeril’s Essence to make these delicious Grilled Shrimp Kabobs. This easy-to-make seasoning blend is also terrific on grilled chicken, fish and veggies. BAM!
And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
Add a side of fruit salsa for a tropical twist the whole family will love. Here are a few of our favorite summertime salsas:
• Watermelon Salsa (shown above)
• Pineapple Salsa
• Peach Mango Salsa
Grilled Shrimp Kabobs (GF)
Ingredients
- 1 lb uncooked peeled & deveined, tail-on jumbo shrimp (about 20)
- 1 tsp of homemade Emeril's Essence seasoning
- 3 tbsp olive oil
- Your favorite organic veggies, cut into chunks, such as: zucchini, bell peppers, onion, mushrooms, etc.
- Sea salt
Instructions
- Preheat grill to medium heat. Pat dry shrimp.
- Cut veggies into chunks that will fit on a skewer, making sure to not cut them too thick, or they won't cook through enough before shrimp is done.
- Combine homemade seasoning blend and olive oil.
- Assemble kabobs by threading on the shrimp and veggies in alternating patterns.
- Brush kabobs with seasoning-olive oil mixture on both sides. Lightly sprinkle with sea salt.
- Grill (uncovered) about 2-3 minutes per side until shrimp is opaque.
- Serve over veggie cauli rice or with a side of watermelon salsa. Delish!
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