Food on a stick, over fire: be your own food truck!
Equipment
- 6 each 12 inch wooden or metal skewers
Ingredients
- 24 large shrimp peeled and deveined
- 2 tbsp Jalapeño Olive Oil
- 2 tbsp Prickly Pear White Balsamic Reduction
- 1 tsp kosher salt or more to taste
- 6 fresh jalapeños chopped
- 1 red onion chopped
- 1/4 tsp fresh ground pepper or more to taste
- 2 tbsp Superstition Chipotle Dipping Spice
- 3 orange bell peppers chopped
Other great flavors to try!
Instructions
- If you have wooden skewers, soak them in water for 30 minutes so they don’t ignite while grilling. If they are metal, you can skip this step.
- Preheat the grill to medium-high heat. In a bowl, combine Jalapeño Olive Oil and Prickly Pear White Balsamic Reduction with shrimp and toss to coat.
- Thread shrimp evenly onto the skewers. Sprinkle shrimp with salt and pepper. Grill shrimp 1 1/2 minutes on each side or until done.
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