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–+ servings
250ml Serrano Pepper Infused Olive Oil Blend – fiery flavor infusion
Garden Infuzions

Fire-Grilled Shrimp Skewers Marinated in Serrano Olive Oil Blend

Smoky shrimp, char-kissed lemon, and a lively serrano bite come together on skewers that feel right at home at a summer cookout or an easy dinner on the patio.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: American Classics, Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds large shrimp peeled and deveined
  • 1/4 cup Serrano Pepper Infused Olive Oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium zucchini cut into thick half-moons
  • 1 red bell pepper cut into 1-inch pieces
  • 8 wooden or metal skewers

Equipment

  • 1 Large mixing bowl for marinating the shrimp
  • 1 Grill or grill pan preheated to medium-high heat
  • 8 Skewers wooden soaked or metal
  • 1 Tongs for turning the skewers

Method
 

Instructions
  1. 1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. 2. In a large bowl, whisk together the Serrano Pepper Infused Olive Oil, lemon juice, garlic, parsley, kosher salt, black pepper, and red pepper flakes.
  3. 3. Add the shrimp to the bowl and toss to coat. Let stand for 10 to 15 minutes.
  4. 4. Thread the shrimp onto skewers, alternating with zucchini and red bell pepper pieces.
  5. 5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan.
  6. 6. Grill the skewers for 2 to 3 minutes per side, until the shrimp are opaque and lightly charred.
  7. 7. Transfer the skewers to a platter and serve right away with lemon wedges if desired.

Notes

Keep the marinade brief so the citrus stays lively and the shrimp keep a tender bite. Grill just until the shrimp turn opaque and lightly charred.

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