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Guys, it has been HOT across the midwest lately. Like, really, really, hot! In times like these I just cannot imagine turning on the stove or the oven to make dinner (and the other 5,000 meals a day my kids insist on eating). Luckily, the Instant Pot and the grill are my best friends! And these Smoky Paprika Grilled Shrimp Skewers are the most delicious way to beat the heat!
If you’re a fan of seafood, you’ll love these! They are just the right amount of ‘heat,’ but perfectly balanced from cooking on the grill! To get in our daily dose of veggies, we take whatever we have ready in our garden! Our zucchini and squash seem to be thriving this first year, so we have an abundance!
Speaking of gardens, this was our very first year growing and planting! Since moving into our new home almost two years ago, we now have plenty of space. We didn’t plant anything last year, as we were still getting settled. But this year I knew I wanted to plant as many veggies as possible!
Chad ordered two raised beds and we assembled them. Naively, I thought this would be enough space for everything. Guys — I was very wrong! While things are growing well and producing fruits and veggies, certain items are completely taking over! I, clearly, did not space seeds and plants out appropriately. And our cucumber plants are wrapping themselves around literally everything else!
I’ve certainly learned a lot with this first garden. And I’m already planning on purchasing several more raised beds after the season ends (in anticipation of next Summer)! In the meantime, we will enjoy the heck out of all of the zucchini!
So if you’re looking for a delicious, easy, weeknight recipe — then look no further than these incredible Smoky Paprika Grilled Shrimp Skewers!
- 2 tablespoons of olive oil
- 1 tablespoons of lemon juice
- 1 teaspoon of smoked paprika
- 1 teaspoon of minced garlic
- red pepper (to taste)
- sea salt (to taste)
- 1 pound of shrimp, peeled and cleaned
- Soak bamboo skewers in water for 30 minutes in water before using.
- Mix the olive oil, lemon juice, smoked paprika, garlic, red pepper flakes, and salt together in a mixing bowl.
- Add the shrimp to the bowl and mix until well-coated.
- Let the shrimp sit for a minimum of 30 minutes in the fridge, covered.
- Preheat the grill (or charcoal grill) to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side until opaque.
- Transfer skewers to a plate.
If you’re looking for a dessert recipe to accompany these grilled shrimp skewers, be sure to check out this delicious chocolate tart!