Grilled Shrimp Kabobs with a Firecrackin’ Jalapeno-Curry Dip

It is a requirement on the fourth of July to celebrate America’s birthday by flaming up the grill and cooking whatever possible over the coals.  Kabobs are always a crowd pleaser, and when paired with a super easy and absolutely delicious dip – you can still allow yourself time to kick back, relax and soak up all of America’s star-spangled glory.

 

 Grilled Shrimp Kabobs

  •  20 large shrimp, peeled and deveined
  • olive oil
  • fresh lime juice squeeze
  • 1 tsp paprika
  • 1 tsp garlic powder
  • pinch of cayenne pepper
  • 4 metal kabob skewers (or if using wooden ensure skewers are soaked in water first)

Combine ingredients and marinade shrimp for 30 minutes to an hour.  Add 5 shrimps to each skewer and season with kosher salt and freshly cracked pepper.  Grill on each side for approximately 2 minutes each.

Firecrackin’ Jalapeno-Curry Dip

  • 1/4 cup mayo
  • 1 tbs Dijon mustard
  • 1 tbs plus 1 tsp freshly squeezed lime juice
  • 1 jalapeno seeded and diced
  • 1/4 tsp curry powder
  • salt and pepper

 Combine all ingredients in small bowl and mix until well incorporated.

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3 Comments

Filed under All Posts, Great for a barbeque, Holidays - 4th of July, Recipes, Seafood

3 responses to “Grilled Shrimp Kabobs with a Firecrackin’ Jalapeno-Curry Dip

  1. Marlys

    Sounded good til I got to the curry part!

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