Grilled Shrimp with Bell Pepper

Instructions

1. 1

   In a large mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, smoked paprika, red pepper flakes, salt, and black pepper until well combined.

   Tip: Make the marinade while preparing the shrimp for maximum flavor infusion.

2. 2

   Add the shrimp to the marinade and toss gently to coat evenly. Let sit for 10-15 minutes at room temperature.

   Tip: Don't marinate longer than 15 minutes or the acid in the lime will begin to cook the shrimp.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates with a paper towel dipped in oil.

   Tip: Hot, clean grates prevent sticking and create better grill marks.

4. 4

   Thread shrimp and bell pepper pieces alternately onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking.

   Tip: Soaking wooden skewers for 30 minutes before use prevents burning.

5. 5

   Place skewers on the grill and cook for 5-6 minutes without moving them, allowing a nice char to develop on the shrimp.

   Tip: Resist the urge to flip too early; patience creates those coveted grill marks.

6. 6

   Carefully flip the skewers and grill for another 4-5 minutes until the shrimp are pink and opaque throughout and peppers are softened with charred edges.

   Tip: The shrimp are done when they curl slightly and an instant-read thermometer reads 145°F.

7. 7

   Transfer skewers to a serving platter and immediately garnish with fresh cilantro and a squeeze of lime juice.

   Tip: Serving immediately keeps the shrimp tender and the peppers at optimal temperature.