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Spanish Garlic Shrimp on Skewers is an ideal recipe for a summertime fiesta—a guaranteed crowd-pleaser. Our tantalizing shrimp and garlic recipe sandwiches scrumptious seafood with red bell peppers for a party delight. Grill up this Spanish Garlic Shrimp as an appetizer or main course and watch the neighbors flock to your backyard.
GOYA® Minced Garlic or 2 cloves garlic, finely chopped
GOYA® Crushed Red Peppers
jumbo shrimp, peeled and deveined (about 16 pieces)
large green and/or red bell pepper, cut in 1" pieces.
lemon, cut into 8 slices
In zip-top plastic bag, or plastic container with a lid, mix together oil, adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.
Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables.
Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes.
If your shrimp slip or spin around the skewer when you try to flip them on the grill, the result could be an unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align second alongside to form two parallel lines. Then, grill with ease.
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