Grilled Shrimp Kabobs

There's nothing like the smell of food BBQ'ing on a hot summer's day, but put away those packaged hamburgers and hotdogs, and give this quick easy appetizers recipe for Grilled Shrimp Kabobs a try.

Grilled Shrimp Kabobs do double duty as either the perfect gourmet appetizers, or as your main course with rice and grilled vegetables on the side.

Don't be afraid to make a few extra grilled shrimp kabobs - the leftovers are wonderful to toss into a salad the next day.

This recipe for spicy grilled shrimp kabobs courtesy Barbecue Genius.

Grilled Shrimp Kebobs

1 lb large shrimp, peeled and deveined
1/2 cup rice vinegar
juice of 1/2 a lemon
1/4 cup olive oil
1 red hot serrano chili
1/2 tsp dried red pepper flakes
1 tsp lemon zest, grated
1 tblsp red chile paste

Soak wooden skewers in water for 30 minutes.

Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.

Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.

Preheat grill on HIGH, then reduce heat to MEDIUM-HIGH. With the lid open, grill the shrimp 2 to 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.

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