Grilled Shrimp and Roasted Mini Sweet Peppers
The sweet mini peppers are my favorite part of the meal. Roasting brings out the sweetness of these little gems. Oh, and the shrimp is delicious, too!
|1 pint||sweet mini (about 20-24) pepper|
|38||frozen extra large shrimp, thawed, peeled and deveined|
|extra virgin olive oil|
|freshly ground black pepper|
|FOR THE SAUCE: -|
|1 tablespoon||lemon juice|
|1/8 teaspoon||granulated sugar|
|1/8 teaspoon||garlic powder|
|1/4 teaspoon||freshly grated ginger, or 1/8 tsp. dry|
|1/2 teaspoon||hot sauce|
|1/4 teaspoon||dry mustard|
|1/4 teaspoon||freshly ground black pepper|
Put the mini sweet pepper and shrimp in a large bowl. Toss with olive oil and season with garlic salt and pepper.
In a small bowl, mix together all the ingredients for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 350-375 degrees and oil the grill grates. Thread the shrimp onto skewers and thread the mini peppers on their own separate skewers. (if using wooden skewers, make sure they have soaked in water for at least 30 minutes) Place the shrimp and pepper skewers directly over the fire and grill for about 3-4 minutes per side for the shrimp and 5-6 minutes per side for the peppers. Carefully remove from grill. Serve with Benihaha Shrimp sauce.
Note: It's cold outside! - This is easier, because you don't have to use skewers. Here is what I did: Preheat oven to 400°. Coat the peppers and shrimp with olive oil. Make the sauce. Spray a baking sheet with Pam. Place the olive oil coated peppers and shrimp on the baking sheet, spreading in one layer. Put the shrimp on one side, peppers on the other. Place in preheated oven, Cook for 8-10 minutes, flipping after 4 minutes. You may need to leave the peppers in a little longer than the shrimp, depending on the doneness you prefer.
Dip in Sauce,