Healthy New Year: Spicy-Rubbed Shrimp Kabobs

We decided to dust off the grill for some Spice-Rubbed Shrimp Kabobs from the Capture the Coast cookbook to continue with our healthy options in January! As Floridians we are lucky enough to use the grill year round and this dish is a grilling standard. This dish not only adds some kick to your entree but pairs great with a salad for a low-fat meal.

Spice Rubbed Shrimp Kabobs

Spice-Rubbed Shrimp Kabobs from Capture the Coast, pg 79

2 tablespoons fresh rosemary

2 tablespoons paprika

2 teaspoons brown sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

2 pounds jumbo shrimp peeled and deveined with tails left on

olive oil

1 or 4 lemons, cut into slices or quarters

Preheat the grill. Mix the rosemary, paprika, brown sugar, basil, oregano, salt, garlic powder, black pepper and cayenne pepper in a small bowl. Place the shrimp on large baking sheet and brush each side with olive oil. Sprinkle each side with the spice mixture to coat. Thread the shrimp onto skewers, alternating piercing through the head and tail end with each shrimp and placing a lemon slice between each pair. Brush the lemons with olive oil. Repeat until all the shrimp and lemons are used. Place the skewers on a grill rack. Grill over medium hear for 2-3 minutes on each side or until the shrimp are firm and pink. Squeeze the grilled lemons over the shrimp before each serving, if desired. (Serves 6)


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