Spanish Garlic Shrimp on Skewers
Summery Seafood GrillingSpanish Garlic Shrimp on Skewers is an ideal recipe for a summertime fiesta—a guaranteed crowd-pleaser. Our tantalizing shrimp and garlic recipe sandwiches scrumptious seafood with red bell peppers for a party delight. Grill up this Spanish Garlic Shrimp as an appetizer or main course and watch the neighbors flock to your backyard.
Prep time: 20 min.
Total time: 25 min., plus marinating time
2 tbsp. GOYA® Extra Virgin Olive Oil
1 tsp. GOYA® Adobo with Pepper
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
¼ tsp. GOYA®Crushed Red Pepper
1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)
1 large green and/or red bell pepper, cut in 1” pieces
1 lemon, cut into 8 slices
|1.||In zip-top plastic bag, or plastic container with a lid, mix together oil, adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.|
|2.||Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables.|
|3.||Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes.|
Keep Shrimp Stable on the Skewer
If your shrimp slip or spin around the skewer when you try to flip them on the grill, the result could be an unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align second alongside to form two parallel lines. Then, grill with ease.