"Shrimp on the barbie" never tasted so good as when it gets served with sweet bell peppers and a tangy kick.
Recipe tags: fish base, easy difficulty, app, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | (21-25 count) shrimp, peeled and deveined |
| 1 Tbsp | Better Than Bouillon® Fish Base |
| 2 Tbsp | freshly chopped cilantro |
| 2 Tbsp | minced garlic |
| 1 Tbsp | olive oil |
| 2 tsp | freshly squeezed lime juice |
| 1 tsp | crushed red pepper flakes |
| 1 lb | sweet bell peppers |
| 12 | (6”) skewers |
Directions
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.
Preheat the grill to 500°F.
Thread the shrimp and the peppers onto the skewers, alternating each one.
Place the skewers directly onto the grill and grill for 2 - 3 minutes per side. Remove the skewers from the grill and serve immediately.