• 12 medium shrimp, rinsed and pat dry

• 2 tbsp extra-virgin olive oil

• 1 tbsp curry powder (Caribbean curry powder works nicely here, too)

• 1/4 tsp Salt

• 1/4 tsp Lemon Zest

• 1 Bell Pepper (Yellow, if available), cored and cut into 1 inch squares

• 14 cherry tomatoes

• Freshly cracked black pepper, to taste

Prepare the Marinade

• Combine olive oil, curry powder, salt and lemon zest in a medium bowl

• Add the shrimp, peppers and tomatoes to the marinade and refrigerate for 30 minutes

Prepare the Kabobs

• Working in rotation skewer one shrimp, one pepper and one tomato leaving 1 inch on the end of the kabob for rotating during grilling

Grill the Kabobs

• Heat the grill to 400F

• Place kabobs on the grill, cover and leave untouched for 3 minutes

• Rotate the kabobs and cook for another 3 minutes

• When shrimp are pink and browning on the edges, they are ready

A serving of shrimp, 3 ounces, will range from 8 to 12 shrimp depending on size. Shrimp are high in protein, low in calories and low in total fat. Shrimp are also a good source of antioxidants (selenium and astaxanthin), iodine and B12. Shrimp is also a source of omega-3 fatty acids. All of which are essential components of a healthy diet. 

Shrimp contain approximately 189mg cholesterol in one serving which is equivalent to 63% of the Daily Value based on a 2,000 calorie per day diet. Keep this in mind if watching cholesterol levels. Balance the rest of the meal with low cholesterol containing foods such as leafy greens, tomatoes, peppers and whole grains. 

Shrimp are also a common allergen. If allergic to shrimp, try swapping out the shrimp for portobello mushrooms (cut into cubes) for an easy vegetarian kabob that cooks in about the same amount of time. If swapping for chicken or beef cubes, adjust cook time accordingly and bring these proteins to the appropriate inner temperature. All of these options are delicious in this recipe and pair well with cherry tomatoes and peppers.