It’s the weekend!
And not just any weekend.
Labor Day Weekend. The last weekend to really savor the summer and bask in the glory of three whole days of rest and relaxation.
If you ask me, you can’t really do any of that without good food. Like say… in the form of these grilled shrimp and veggie skewers. Sounds like the perfect recipe to throw on your grill this weekend, no?
I know, you can barely wait to get the coals lighted. Go ahead, heat up the grill! Here’s the recipe:
What you’ll need:
2 cups mixed veggies, chopped (I used bell peppers, yellow onion, tomatoes, and cucumbers)
2 cups shrimp
1 tsp. ground ginger
1 tsp. garlic powder
1/3 cup pineapple juice
1/3 cup honey
1/4 cup onion (green or purple), chopped
optional: 1 cup cooked quinoa to serve skewers over
What to do:
1. In a plastic zip-lock bag, mix together the ginger, garlic powder, pineapple juice, honey, and onion. Shake well.
2. Add the shrimp and veggies to the honey-pineapple marinade, seal bag and shake well again. Refrigerate for 30-45 minutes. (Or longer, if time permits.)
3. Stack the marinated shrimp and veggies onto metal skewers and place on heated grill(400-500 degrees F) for 3-4 minutes. Turn skewers and heat for another 3-4 minutes. (Heat a little longer for a more charred final product.)
4. Optional serve skewers over cooked quinoa.