Orange Ginger Shrimp Kabobs
Marinade Ingredients:
Juice from 2 oranges
Zest from 1 orange
3 stalks of green onion, chopped
1 1/2 tsp fresh ginger, minced or grated
1 Tbsp fresh cilantro, chopped
1 tsp rice wine vinegar
2 tsp tamari sauce
1 Tbsp avocado oil
1 serrano pepper, sliced
1 tsp fresh ground pepper
Kabob Ingredients:
14 jumbo or colossal shrimp, deveined and shelled (I left the tail on)
4 crimini mushrooms (baby portobellos), cut in half.
3 baby red bell peppers quartet or cut in half depending on size.
6 cherry tomatoes or grape tomatoes.
1 Tbsp avocado oil plus a little more for the grill pan.
pinch of salt and pepper
Method:
Start by grating your ginger and orange zest using a microplane or fine grater into a medium size bowl or dish with sides. You can leave the skin on the ginger because it’s too tough to pass through the grater.
Add the rest of the marinade ingredients to the dish.
Clean and peel your shrimp if needed. I recommend purchasing the easy peel shrimp which already comes deveined and all you need to do is peel the shell off the shrimp while leaving the tail intact.
Put your shrimp in the marinade and toss to coat.
Cover with plastic wrap and let marinate for at least 15 minutes or up to an hour.
If you are using wooded skewers, soak them in water for about 15 minutes so they do not burn on the grill.
Prepare your veggies by cleaning them and making sure they are about the same size as the shrimp.
Cut the mushroom in half unless they are very small.
Cut your baby bell peppers into quarters, or if you are using a full size bell pepper, cut into about 1 inch pieces. You want everything to be about the same size on the skewer so everything has contact with the grill surface and cooks evenly.
Drizzle veggies with oil and season with salt and pepper, toss to coat.
Skewer vegetables and marinated shrimp alternating between the two. Each skewer should have 3-4 shrimp and 1-2 pieces of each vegetable.
Brush grill pan with oil or spray with non stick cooking spray.
Set the grill pan to medium high heat.
Grill kabobs for 2 minutes, Flip kabobs using tongs and cook another 2 minutes or until internal temperature reaches 145°F on a food thermometer.
Remove from the grill pan using tongs because the skewers will be hot.
Enjoy!
