Fire up the barbeque and coat shrimp and veggies in Lawry’s® Honey Bourbon Marinade for sweet, tangy, sizzlin’ flavor. Skewer and grill. That’s it.
10m
PREP TIME
8m
COOK TIME
145
CALORIES
4
INGREDIENTS
Ingredients
Instructions
Related Recipes
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Ratings And Reviews
Fire up the barbeque and coat shrimp and veggies in Lawry’s® Honey Bourbon Marinade for sweet, tangy, sizzlin’ flavor. Skewer and grill. That’s it.
10m
PREP TIME
8m
COOK TIME
145
CALORIES
4
INGREDIENTS
Ingredients 4 Servings
- 1 pound large (16 to 20 count) shrimp, peeled and deveined
- 3/4 cup Lawry's® Honey Bourbon Marinade, divided
- 1 small red bell pepper, cut into 1-inch chunks
- 1 medium zucchini, cut into 1-inch chunks
INSTRUCTIONS
- 1 Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/4 cup of the marinade into each bag; turn to coat well.
- 2 Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
- 3 Grill over medium heat 6 to 8 minutes or just until shrimp turn pink, turning frequently and brushing with remaining 1/4 cup marinade.
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- 1 pound large (16 to 20 count) shrimp, peeled and deveined
- 3/4 cup Lawry's® Honey Bourbon Marinade, divided
- 1 small red bell pepper, cut into 1-inch chunks
- 1 medium zucchini, cut into 1-inch chunks
KEY PRODUCTS
INSTRUCTIONS
- 1 Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/4 cup of the marinade into each bag; turn to coat well.
- 2 Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
- 3 Grill over medium heat 6 to 8 minutes or just until shrimp turn pink, turning frequently and brushing with remaining 1/4 cup marinade.
TIPS AND TRICKS
Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
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