Grilled Shrimp with Bell Peppers

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 2 bell peppers (any color), cut into chunks 2 bell peppers (any color), cut into chunks
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, lemon juice, dried thyme, dried parsley, salt, and pepper.
2. 2.
   Add the shrimp to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated shrimp and bell pepper chunks onto skewers, alternating between shrimp and bell peppers.
5. 5.
   Grill the skewers for about 3-4 minutes per side, or until the shrimp are pink and cooked through.
6. 6.
   Remove the skewers from the grill and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Bell peppers — Choose bell peppers that are firm and have vibrant colors. Remove the seeds and white membranes before cutting them into chunks for grilling.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If using metal skewers, lightly oil them before threading the shrimp and bell peppers to prevent sticking.
• Serve the Grilled Shrimp with Bell Peppers over a bed of mixed greens for a refreshing salad option.
• For an extra kick of flavor, sprinkle some red pepper flakes over the shrimp before grilling.
• If you don't have a grill, you can also cook the shrimp and bell peppers on a stovetop grill pan or under the broiler.

Serving advice

Serve the Grilled Shrimp with Bell Peppers as a main course alongside a side of rice or crusty bread. Garnish with fresh parsley and a squeeze of lemon juice for added freshness.

Presentation advice

Arrange the skewers on a platter, with the vibrant colors of the grilled shrimp and bell peppers on full display. Drizzle some extra virgin olive oil over the dish for a glossy finish. Serve with a side of lemon wedges for guests to squeeze over their shrimp.