Grilled Shrimp and Sweet Bell Peppers

45 Min.
5 Min.
4
Ingredients
1
pound (21 - 25 count) shrimp, peeled and deveined
1 pound (21 - 25 count) shrimp, peeled and deveined
1
pound sweet bell peppers
1 pound sweet bell peppers
1
tablespoon Better Than Bouillon® Fish Base
1 tablespoon Better Than Bouillon® Fish Base
2
tablespoons freshly chopped cilantro
2 tablespoons freshly chopped cilantro
2
tablespoons minced garlic
2 tablespoons minced garlic
1
tablespoon olive oil
1 tablespoon olive oil
2
teaspoons freshly squeezed lime juice
2 teaspoons freshly squeezed lime juice
1
teaspoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
12
(6”) skewers
12 (6”) skewers
Directions
  1. Mix the fish base, cilantro, garlic, olive oil, lime juice, and red pepper flakes into a medium sized mixing bowl. Add the shrimp to the bowl and toss to combine. Cover and refrigerate for 30 minutes.
  2. Preheat the grill to 500 °F.
  3. Thread the shrimp and the peppers onto the skewers, alternating each one.
  4. Place the skewers directly onto the grill and grill for 2 - 3 minutes per side. Remove the skewers from the grill and serve immediately.

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