Shrimp Skewers

This was a first for us.

To be honest, we really don't "skewer" enough.

I took some shrimp out of the freezer {yes, I buy the cheap frozen stuff} to make a shrimp risotto last week.

I was underwhelmed at the thought of further heating up the house by cooking inside.

 I also remembered the bamboo skewers I had purchased for my wine club dish.

A quick online search {and alteration of recipes to fit my pantry and level of laziness} produced this combination.

Garlic Shrimp Skewers

1lb of shrimp {deveined}

1 yellow bell pepper {chopped}

1/4 cup olive oil

1/4 cup lemon juice

4 cloves of garlic, minced

1/4 cup parsley 

{ideally fresh but I keep a bunch of chopped and frozen stuff because I can never use it all before it wilts}

1 tablespoon dried basil

1 teaspoon dry mustard

1 teaspoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper {this is an estimate as I just used 4 turns of the grinder}

Mix it up in a tupperware, throw in shrimp and bell pepper, shake it up and let marinate for preferably an hour or more.

Soak your skewers for this hour as well.

Skewer it all up, alternating, and grill until pink.

{Overcooking makes them rubbery so really, as soon as they're pink, off they go.}

You could obviously add a lot more veggies but this was what I had and it complemented the shrimp well.

Don't be fooled by Fiona{the perpetual ham}'s face.

The kids loved these, definitely will be a regular this summer.