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Grilled Shrimp and Vegetables

Jeff's delicious and healthy dinner option

Course dinner
Cuisine American
Prep Time 40 minutes
Cook Time 28 minutes
Servings 4 people

Ingredients

  • 1 lb Large Shrimp, Deveined with Shell
  • 2 Yellow Bell Peppers
  • 1 Red Bell Pepper
  • 1 Medium White Onion
  • 2 Zucchini Squash
  • 2 tbsp Garlic
  • 3 oz Ken's Light Caesar Salad Dressing
  • 3 oz Olivier Jamaican Jerk BBQ Sauce
  • 4 oz Veri Veri Teriyaki Sauce Low Sodium
  • 5 Wood or Metal Skewers

Instructions

Preparation - Shrimp

  1. In a Ziploc bag combine shrimp, caesar dressing and jerk sauce. Let sit for 30 minutes.

  2. If using wood skewers, let them soak in water for 20 minutes.

  3. Put 4 shrimp on each skewer.

Preparation - Vegetables

  1. Cut zucchini into long strips and cut the ends off.

  2. Remove the ends of the bell pepper and cut into 2 to 3 inch strips

  3. Cut onion into quarter-inch slices and pull the rings apart

  4. In a Ziploc bag combine vegetables, garlic and Teriyaki sauce. Salt to taste and let marinate for 30 minutes

Grill & Cook

  1. Grill vegetables for about 20 minutes on grill over medium heat, add shrimp to the grill for the last 8 minutes, cooking 4 minutes on each side until done.

  2. Enjoy with your favorite wine and sourdough baguette!