Recipe: Cayman Citrus Shrimp Kabobs

Ingredients

• 2 lbs jumbo raw shrimp, peeled and de-veined (thawed if frozen)
• 1/2 cup Stock Market Jalapeno Extra Virgin Olive Oil
• 1/2 lime, juiced
• Fresh pineapple, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 2 yellow bell peppers, cut into 1-inch chunks
• 2 red bell peppers, cut into 1-inch chunks
• Urban Accents Cayman Citrus Heat Dryglaze
• Stock Market Golden Pineapple White Balsamic Vinegar, for finishing
• 1/4 cup fresh basil, chopped
• Kabob skewers (if using wooden, be sure to soak for a few hours prior)

Directions

Place shrimp, Stock Market Jalapeno Extra Virgin Olive Oil, and Urban Accents Cayman Citrus Heat Dryglaze packet in a resealable plastic bag. Shake gently so that shrimp is evenly coated. Seal bag and let sit at room temperature  for 30 minutes to allow the glaze to form.

While shrimp is marinating, begin preheating the grill to medium-high heat.

Once the shrimp is ready, begin to prepare skewers. Alternate shrimp, pineapple, red onion, yellow and red bell peppers.

Lightly dip a wad of paper towels in some Stock Market Jalapeno Extra Virgin Olive Oil and carefully rub over grates several times (using tongs) until the grates are glossy and coated (this will help prevent the shrimp from sticking). Place skewers on the grill and cook for about 2 minutes per side.

Once cooked, remove skewers from the grill and drizzle with Stock Market Golden Pineapple White Balsamic Vinegar, fresh lime juice, and garnish with chopped basil.

Enjoy!