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–+ servings
Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Portuguese Shrimp Skewers with Portuguese Peri Peri Infused Olive Oil Blend

Smoky, citrus-bright shrimp get a bold lift from Portuguese Peri Peri Infused Olive Oil Blend, then finish tender and charred for an easy meal that tastes like summer at the grill.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: Fusion Cuisine, Mediterranean, Portuguese
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds large shrimp peeled and deveined
  • 1 red bell pepper cut into 1 1/2-inch pieces
  • 1 yellow bell pepper cut into 1 1/2-inch pieces
  • 1 small red onion cut into wedges
  • 2 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 8 wooden or metal skewers
  • Lemon wedges for serving
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • 8 Wooden or Metal Skewers Soak wooden skewers before grilling
  • 1 Mixing bowl Large enough for shrimp and vegetables
  • 1 whisk For the marinade
  • 1 Outdoor Grill or Grill Pan Preheated to medium-high
  • 1 Tongs For turning skewers
  • 1 Platter For serving

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 large bowl with the bell peppers and red onion.
  3. In a small bowl, whisk together the Portuguese Peri Peri Infused Olive Oil Blend, olive oil, lemon juice, garlic, salt, black pepper, smoked paprika, and red pepper flakes.
  4. Pour the marinade over the shrimp and vegetables and toss until everything is well coated. Let stand for 10 minutes.
  5. Thread the shrimp, peppers, and onion onto the skewers, alternating pieces for even cooking.
  6. Preheat an outdoor grill or grill pan over medium-high heat and oil the grates if needed.
  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, garnish with parsley, and serve with lemon wedges.

Notes

For the cleanest grill marks, keep the shrimp in a single layer on each skewer and avoid overpacking the vegetables. If you want a little more char, let the skewers sit on the grill a few extra seconds per side, but pull them before the shrimp tighten up.

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