Sweet Bourbon BBQ Shrimp Skewers
with Grilled Sweet Pepper Panzanella
Cooking time
15 minutes
Servings
2/4
Calories
310 /serving
The barbecue has your back. It gives just the right char to the sweet pepper in this crunchy crouton salad, dressed with a beautifully balanced maple and white balsamic vinaigrette. And it sizzles the shrimp until they’re at their pinkest and tenderest.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Cucumbers
- 1 Sweet pepper
- 1 Scallion
- 30ml White balsamic vinegar
- 25g Croutons
- 15ml Maple syrup
- 4 Bamboo skewers
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
11 g
Saturated Fat
2 g
Sodium
1720 mg
Total Carb
29 g
Sugars
14 g
Protein
23 g
Fibre
3 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Halve the cucumbers lengthwise; smash until slightly flattened. Cut into ½ inch chunks.
- Thinly slice the scallion crosswise.
Grill the sweet pepper
- In a medium bowl, combine the sweet pepper, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and beginning to soften.
- Transfer to a cutting board. Once cool, core and roughly chop.
Prepare & grill the shrimp skewers
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the spices, a drizzle of oil and S&P.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
- Add the shrimp skewers* to the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque, cooked through and beginning to brown.
Make the panzanella
- In a large bowl, combine the vinegar, maple syrup, sweet pepper, cucumbers, scallion, croutons, a drizzle of oil and S&P.
Plate your dish
- Divide the panzanella between your plates.
- Top with the shrimp skewers. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
