Things You'll Need:
- Six metal or wooden skewers Twenty-four large shrimp, peeled and deveined One large green bell pepper Three small yellow onions
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Step 1
Set your shrimp aside and prepare the vegetables by cutting the green pepper into 12 equal pieces and cut each onion in quarters. Remove the outermost and inner most layer of the onion for each section.
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Step 2
Pick up a skewer and pierce a piece of green pepper, sliding it to the top, but leave room on the edge for handling the skewer.
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Step 3
Follow the pepper with a section of the onion, which should be about three to four layers thick.
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Step 4
Add four shrimp, one at a time to the skewer. Pierce it toward the head and push the skewer through most of the body and out near the tail so that it stays secure during cooking.
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Step 5
Finish the skewer by adding another section of onion and then a piece of pepper.
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Step 6
Repeat steps two through five for all six of the skewers. Sprinkle with salt, pepper or any desired seasonings.
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Step 7
Place the shrimp skewers on a hot grill and cook until the shrimp become opaque and the vegetables are slightly tender. Turn them once with tongs during cooking.
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Step 8
Serve on the skewer or slide off the skewer onto a plate and serve with a side of rice.
