So on the fourth of July I thought I’d do something different from your usual hamburgers and hotdogs and we “kabobbed” things! I love things on skewers, they are fun for kids to eat and fun for adults to eat as well. So we did chicken, pineapple and shrimp kabobs and fruit kabobs for the kids.
They loved them!
Out of the three sets of skewers we made up, the shrimp skewers were my favorite and honestly they aren’t hard to make. Now we did chicken, bacon pineapple scewers, but we did pre-cooked bacon and raw chicken and the bacon burned a bit while the chicken was still raw. My suggestion is make sure the chicken is pre-cooked before you skewer it, or make sure the bacon is raw so that it all cooks together evenly.
- 1 8 oz bag of froze shrimp
- 1/3 cup of butter or margerine
- cajun seasoning
- 2 teaspoons of lemon juice.
- First make sure you put your bag of frozen shrimp in the fridge about 6 hours before you plan on grilling them. You don't want them like a brick when you go to prong your shrimp.
- Melt your butter and add the seasoning to taste and about 2 tablespoons of lemon juice to 1/3 cup of butter.
- Skewer your shrimp, then baste them in the seasoned buttery sauce and throw them on the grill.
- Cooking time will vary depending on the heat of the grill, but you will know when the shrimp is done when the color of the shrimp turns from gray to pinish white.
- *Try it with pre-cooked bacon wrapped around the shrimp.
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