- 2 red potatoes
- 4 (6 inch) skewers
- 16 large shrimp, peeled and deveined
- 1 large onion, cut into large chunks
- 1 large tomato, cut into large chunks
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
- Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
- Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
07/01/2019
recipepes.com
meal on a stick - shrimp kabobs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
