Originally I tried this recipe with Prairie Fire (hence the name!), but since then I have also tried Lemon Basil & Garlic Oil, Blood Orange Thyme Oil, and Roasted Garlic oil–and all were delish!
Print Recipe
Firecracker Shrimp
Ingredients
- 24 large shrimp peeled, tails on
- 1 green bell pepper chopped into 1 x 1 inch pieces
- 1 pineapp chopped into 1 x 1 inch pieces
- 2-3 tbsp Pickle Creek infused olive oil
Ingredients
- 24 large shrimp peeled, tails on
- 1 green bell pepper chopped into 1 x 1 inch pieces
- 1 pineapp chopped into 1 x 1 inch pieces
- 2-3 tbsp Pickle Creek infused olive oil
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Instructions
Soak skewers in a cup of water for 5-10 minutes. Meanwhile, light the grill and adjust for cooking over medium-high heat.
Make shrimp skewers for grilling: spear 1 piece pepper, then 1 shrimp, then 1 cherry tomato, then another shrimp, then 1 piece pineapple, then another shrimp, and finally top off with another cherry tomato and another piece of green pepper. You should have 8 skewers when done.
Brush skewed shrimp and veggies with the Pickle Creek infused olive oil of choosing, then season with sea salt and black pepper. Grill over medium-high heat for 10-15 minutes, until shrimp are bright pink and veggies are softened. Brush with more olive while grilling, if needed.
Adjust seasonings and serve hot. Enjoy!
