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Ingredients
- 1 dry pint vine sweet mini peppers (about 20-24)
- 38 frozen extra large shrimp, thawed, peeled and deveined
- extra virgin olive oil
- garlic salt
- pepper
- For the Sauce -
- 5 Tablespoons mayonnaise
- 1 Tablespoon lemon juice
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon garlic powder
- 1 teaspoon ketchup
- 1/8 teaspoon ground ginger
- 1/2 teaspoon hot sauce
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Preparation
Step 1
Put the mini sweet pepper and shrimp in a large bowl. Toss with olive oil and season with garlic salt and pepper.
In a small bowl, mix together all the ingredients for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 350-375 degrees and oil the grill grates. Thread the shrimp onto skewers and thread the mini peppers on their own separate skewers. (if using wooden skewers, make sure they have soaked in water for at least 30 minutes) Place the shrimp and pepper skewers directly over the fire and grill for about 3-4 minutes per side for the shrimp and 5-6 minutes per side for the peppers. Carefully remove from grill. Serve with Benihaha Shrimp sauce. Enjoy!