Grilled Shrimp And Veggies

I keep a big list of dishes I want to try from your blogs and pick out the next 4-5 days worth as a loose plan. When Bev asked this morning if I had a plan for dinner, I read the recipes for several and she didn’t say yes to anything. When I asked if she had something in mind, she said Cajun grilled shrimp and veggie kebabs. We decided to season the shrimp and veggies the same which meant a light spray with Pam followed by a coat of kicked up (I added 1 tbsp of cayenne to the regular recipe) Emeril’s Essence. We’ve made this shrimp recipe a couple of times but this was its first use on veggies. Here’s everything ready for the grill – we wanted leftovers.

To grill, I cooked the first side for about a minute, then flipped and brushed the top side with a butter sauce of:

1 stick butter
Juice from I juicy lemon
2 good dashes of Worcestershire sauce

I flipped about every 1 ½ minutes and brushed with the sauce each time. I cooked the veggies first, moved them off the coals and cooked the shrimp. Here’s the finished platter and my plate - barely enough for the two of us :-).

We both thought everything was delicious and Bev especially liked the tomatoes and commented “I love this meal.” She said she was concerned the veggies were burned, but decided they were perfectly caramelized. I really enjoy cooking a meal she likes.

Have a great day and thanks for stopping by.

Larry