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–+ servings
250ml Caribbean Calypso Infused Olive Oil Blend – chili herb infusion
Garden Infuzions

Caribbean Grilled Shrimp Skewers with Caribbean Calypso Blend Olive Oil

Juicy grilled shrimp get a bright island-style lift from Caribbean Calypso Infused Olive Oil Blend, garlic, lime, and warm spices for an easy cookout favorite.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Caribbean, Seafood
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds large shrimp peeled and deveined
  • 3 tablespoons Caribbean Calypso Infused Olive Oil Blend
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 red bell pepper cut into 1-inch pieces
  • 1 small red onion cut into wedges
  • 1 tablespoon olive oil for brushing the grill

Equipment

  • 1 Mixing bowl For marinating the shrimp
  • 1 whisk For blending the marinade
  • 1 Grill or grill pan Medium-high heat
  • 4-6 Skewers Wooden or metal
  • 1 Tongs For turning the skewers

Method
 

Instructions
  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Pat the shrimp dry and place them in a medium bowl.
  3. Whisk together the Caribbean Calypso Infused Olive Oil Blend, lime juice, garlic, paprika, allspice, salt, and black pepper.
  4. Pour the marinade over the shrimp and toss to coat. Let stand for 10 to 15 minutes.
  5. Thread the shrimp onto skewers, alternating with bell pepper and red onion if desired.
  6. Heat a grill or grill pan to medium-high and brush lightly with olive oil.
  7. Grill the skewers for 2 to 3 minutes per side, turning once, until the shrimp are opaque and lightly charred.
  8. Transfer to a platter, sprinkle with parsley, and serve right away with extra lime wedges.

Notes

For the best flavor, keep the marinade time short so the shrimp stay tender. If you want more color, add pineapple chunks or use a mix of red, yellow, and green peppers. This recipe is best served hot off the grill.

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