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Grilled Shrimp and Veggie Kabobs

by Frances
(Grant Pass, Or.)

Pictured Above: Charcoal Companion Double Prong Coastal Grilling Kabob Skewers

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Grilled Shrimp and Veggie Kabobs

Serves 6-8


2 lbs. Large shrimp, peeled and deveined

6 cups vegetables, cut into pieces for kabobs: zucchini, red and green bell peppers, red onion, mushrooms, cherry tomatoes, pineapple chunks, etc.

2 tablespoon olive oil

¼ teaspoon each: favorite herbs seasonings, lemon pepper, garlic powder

salt and pepper to taste


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1. Preheat grill to medium heat.

2. In a bowl toss shrimp with olive oil, add vegetables and lightly toss. Add the seasonings and evenly coat.

3. Thread alternately the vegetables and the shrimp onto metal skewers.

4. Oil the grill and place kabobs on grill over medium heat, for 4-5 minutes per side.

5. Turn the kabobs frequently, so not to burn and continue grilling until the vegetables are tender and the shrimp turns pink. Remove, and serve with your favorite side dish.

If using wooden skewers, presoak the skewers in water for 20 minutes before using on the grill.

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