Steves Spicy Shrimp Kabobs Recipes

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Steps:

• In a small saucepan, melt butter; add the lemon juice, spices, lemon zest and salt., Thread shrimp onto eight metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture.

Steps:

• Preheat a grill for high heat.
• Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
• Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

Steps:

• Preheat a grill for high heat.
• Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
• Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Steps:

• Preheat a grill for high heat.
• Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
• Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.