Grilling is one of the most popular pastimes on Memorial Day. And it shouldn’t come as a surprise that not everyone is a fan of burgers, steaks, hot dogs and the like. There are those who prefer to make a meal out of veggies and maybe some fish or seafood.
But there’s nothing to say you can’t combine meat, veggies and seafood like the following recipe for kebabs. This tasty creation contains shrimp, onion, peppers and bacon with a little barbecue sauce thrown in on the side. Add some grilled peaches and ice cream, and you have a great grilled meal from main course to dessert.
Grilled Barbecue Bacon-Wrapped Shrimp Kebabs
50 large shrimp (approximately)
17 slices bacon
1 Vidalia onion
16 ounces of medium size mushrooms
2 green bell peppers
2 red bell peppers
Cut up the onion and peppers in large chunks approximately 1 inch squares or a little larger.
Cut the bacon slices into thirds and slightly cook the bacon until it is softened but not crispy. (This could be done in the microwave.)
Wrap the shrimp in the bacon slices and assemble the kebabs on the metal skewers starting with bacon wrapped shrimp, a chunk of red pepper, onion, mushroom cap, and green pepper then another bacon wrapped shrimp.
Place the Skewers on a preheated grill with slightly greased foil.
As you are cooking the skewers, baste with the barbecue sauce on each side for approximately 7 to 10 minutes (depending on the temperature of your grill.)
Yield: Serves 4.
¼ cup bourbon
4 tablespoons (½ stick) butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
4 to 6 peaches, halved and pitted
Vanilla ice cream for serving (optional)
In a small saucepan over medium-high heat, bring bourbon to boil. Add butter, sugar and cinnamon, reduce heat and simmer mixture until syrupy, about 5 minutes.
Preheat grill for medium, indirect heat (about 300 to 325 degrees). Place peaches cut side down and grill until nicely browned on one side, about 5 minutes. Flip over and grill for another 5 minutes. Remove from grill and place 2 halves on each plate. Spoon glaze over top and, if desired, serve with vanilla ice cream.
Yield: Serves 4 to 6.