Mini Shrimp Sweet Potato Kabobs Recipes

DAVID'S SWEET SHRIMP KABOB'S

Steps:

• Preheat a grill.
• On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
• In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
• Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
• done.
• Serve hot off the grill. Sit back and watch the smiles!

GRILLED SHRIMP AND SWEET POTATOES

Steps:

• 1. In a mixing bowl, combine all the ingredients for the spiced rum grilled shrimp. Thread shrimp on pre-soaked skewers. Let shrimp marinate for 30 minutes up to an hour.
• 2. On a hot grill cooke shrimp 1-2 minutes on the first side then flip and bush shrimp with the marinade and cook second side about 30-45 seconds. Do not over cook. Place skewers on a platter.
• 3. Boil sweet potatoes until fork tender. Set potatoes aside to cool. Remove skins and slice in 1/4 inch slices. Brush both sides of the sweet potatoes with extra virgin olive oil.
• 4. In a small mixing bowl, combine maple syrup, lime juice and cinnamom. Whisk well.
• 5. On a hot grill, cook potatoes 2-3 minutes on each side. Place grilled sweet potatoes on a warm platter.
• 6. Drizzle the maple syrup mixture on the potatoes. Top off with the pecan pieces and goat cheese. Garnish with cilantro.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

SWEET AND SPICY SHRIMP KABOBS

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.