Author: Terrance McKean
Ingredients:
- ¾ cup extra virgin olive oil
- 1 tablespoon Spiceology Chile Margarita Salt-Free Seasoning
- juice and zest of one lime
- ¾ cup extra virgin olive oil
- 2 tablespoon Spiceology Pink Peppercorn Lemon Thyme Salt-Free Seasoning
- 1 pound large shrimp (16-20), peeled & deveined
- 1 small pineapple
- 1 yellow squash
- 1 zucchini
- 1 medium red onion
Items needed
- skewers, wooden or metal
- 2 medium bowls
- cutting board & knife
Instructions:
- Preheat oven to 375 degrees F. Line a baking sheet with foil (shiny side up). You do not need to use non-stick spray but you can if you wish.
- In a large bowl, stir together ¾ C of the olive oil, and the Ch seasoning, and the freshly squeezed lime juice. (PRO TIP: Place the Chile Margarita Seasoning in the bowl first and then zest the lime into the bowl before juicing the lime. Adding the zest and the juice and letting them sit for a couple minutes before adding the oil will allow the flavors to really come alive).
- Add Shrimp to bowl and toss with the marinade, place in fridge for 15 minutes.
- While the Shrimp is marinating cut red onion, pineapple, zucchini, and squash into approximately 1 inch pieces. Toss these items with Lp seasoning and ¾ C olive oil. Let marinate five minutes.
- Thread the marinated shrimp on metal skewers alternating with the veggies and pineapple. Tip: If you use wooden skewers, place thin foil strip on their exposed ends to prevent burning.
- Bake the Shrimp kabobs for 8-10 minutes or cook until flesh is pearly or white, and opaque.
Cook Time: approximately 8-10 minutes
Prep Time: approximately 45 minutes
Total Time: around 60 minutes.
This dish is also low in potassium to allow it to align with more people with kidney disease to be able to enjoy. Goes great with a side of Cilantro Lime Rice!
