Grilled Shrimp and VegetablesPer serving: 4 oz. raw shrimp, peeled, tail on (I use 31/40 size) 1/4 cup Vidalia onion, in thick chunks or slices 1 cup bell peppers, any color you like, washed and cut into thick chunks Olive oil Your favorite lemon-pepper spice blend (we like Ruth Ann's Muskego Avenue seasoning from The Spice House) Use a grill pan or foil tray to make sure nothing falls through the grill! Toss all ingredients in oil and season to taste. Grill until done, removing cooked food to a tray until everything is ready. Serve this with corn on the cob and a fresh salad for a simple meal that won't heat up the kitchen on a summer day. Copyright 2018 Barb Szyszkiewicz. All rights reserved.[/caption]
Copyright 2018 Barb Szyszkiewicz, OFS
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.