Grilled Shrimp Kabobs

Careful timing is crucial to keep these subtly seasoned shrimp tender and tasty.
Servings 24 kabobs
Prep Time


  • 1/2 cup fresh lime juice plus...
  • 2 tbsp fresh lime juice
  • 1 cup olive oil plus...
  • 2 tbsp olive oil
  • 2 1/2 tsp Kosher Salt
  • 1 tsp freshly ground white pepper
  • 3/8 tsp crushed red pepper
  • 2 1/2 lbs raw shrimp, peeled, deveined and rinsed
  • 24 (6-inch) bamboo skewers, soaked


  1. Combine first 6 ingredients in food storage bag. Add shrimp. Seal bag. Refrigerate several hours, turning bag occasionally. Drain shrimp. Arrange 2 shrimp on each skewer. To Grill: Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange skewers on grill rack 5 inches over medium-hot coals. Grill kabobs, covered, until shrimp are opaque (about 2 minutes per side). The skewers are easiest to turn with long-handled tongs.