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!