Cooking Time: 45 min Servings: 4
1 lb large uncooked shrimp, peeled and deveined (should be 12)
2 cloves garlic, crushed
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon Kirmizi Aci Biber (roasted crushed red pepper)
12 cherry tomatoes
12 2-layer sections of red onion wedges
12 pepper wedges
Wisk the olive oil, vinegar, garlic, salt, black pepper and red pepper in a medium bowl to blend for glaze.
Transfer half of glaze to another bowl.
Add shrimp to one bowl, and veggies to another, turning to coat with glaze.
Allow to marinate ½ hour.
Alternately thread onion wedges and peppers on each of 4 metal, or soaked wooden skewers.
Save whatever glaze is left in the bowl for during grilling.
On another set of skewers, thread the shrimp, alternating with the tomatoes.
Discard the left over marinade from the shrimp.
Coat the grill rack with oil and prepare barbecue (medium-high heat).
Brush skewers on both sides with glaze left from the vegetable marinade.
Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 10-12 min for the vegetables, 6-8 minutes for the shrimp.
Serve each person a skewer of shrimp and a skewer of veggies.
Or remove all from skewers, toss together and serve.