Serves: 4
Total Calories: 113

FOR THE SPICE MIXTURE:
1 tablespoon salt, coarse (kosher or sea)
1 teaspoon white pepper, freshly ground
1 teaspoon oregano, dried
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
FOR THE KEBABS:
12 shrimp, jumbo, or spot prawns, ideally with the head attached, shells left on but deveined
2 onions, medium, peeled
1 green bell pepper, large, stemmed, seeded and quartered lengthwise
1 lemon, cut into 8 wedges
12 cherry tomatoes, large
3 tablespoons olive oil, extra-virgin, or as needed for brushing

1. Combine the ingredients for the spice mixture in a bowl, crumbling the rosemary between your fingers. Set aside.

2. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Cut each onion into 4 wedges and cut each wedge crosswise in half. Cut each pepper quarter crosswise into 4 equal pieces.

3. Preheat the grill to high.

4. Arrange the ingredients for the kebabs on a cutting board. Here’s a sequence I like (but feel free to follow any you desire): a lemon wedge (cut edge toward you), a piece of bell pepper, a piece of onion, a shrimp (underside facing you) with a cherry tomato placed in the hollow space formed by the curve, another piece of pepper and onion, another shrimp with a tomato, more pepper and onion, another shrimp with a tomato, more pepper and onion, and, finally, another lemon wedge (cut edge away from you). Run a skewer through these ingredients to make an attractive kebab, then thread the remaining kebabs the same way (see Note).

5. When ready to cook, brush the kebabs on both sides with oil and sprinkle with the spice mixture. Arrange the kebabs on the hot grate and grill until the shrimp flesh is firm and pink and the tomatoes and onions are lightly charred, 3 to 6 minutes per side. Brush the kebabs once or twice with additional oil and season liberally with the spice mixture as they cook.

6. Protecting your hands with pita bread, unskewer the kebabs onto serving plates.

Serves 4

Note: The kebabs may be prepared up to 6 hours ahead of time. Refrigerate, loosely covered with plastic wrap.

Nutritional Facts:

Serves: 4
Total Calories: 113
Calories from Fat: 90

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns