Citrus Glazed Shrimp Skewers

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
    Shrimp Skewers
  • 2 oranges, zested and juiced
  • 2 lemons, zested and juiced
  • 2 limes, zested and juiced
  • 1 teaspoon garlic, minced
  • 2 tablespoons canola oil
  • 2 tablespoons Cholula® Green Pepper Hot Sauce
  • 4 large white button mushrooms, cut in half
  • 1/2 green pepper, largely diced
  • 1/2 red pepper, largely diced
  • 1/2 large red onion, largely diced
  • 12 pieve U-10 shrimp, peeled and deveined
  • 4 wooden skewers, soaked in water for 20 minutes

  • Pasta Salad
  • 2 cups radiatore pasta, fully cooked
  • 1/2 cup corn, roasted and shucked
  • 1/2 cup cucumber, peeled, seeded, and small diced
  • 1/2 cup red onion, small diced
  • 2 lemons, zested and juiced
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dijon mustard

    Shrimp Skewers

  • 1
    For the marinade, mix together canola oil, garlic, Cholula Green Pepper, lemon, lime, and orange zest.
  • 2
    Hold the skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.
  • 3
    Drizzle 1/2 of the marinade over the shrimp and grill for 5 minute. Flip over and brush additional marinade on the shrimp skewer.
  • 4
    Brush before plating and drizzle Cholula Green Pepper on top.

  • Pasta Salad

  • 1
    In a large bowl, combine radiator pasta, corn, cucumber, and red onions.
  • 2
    In a separate bowl, combine the lemon, extra virgin olive oil, and Dijon mustard.
  • 3
    Toss the dressing and salad mixture together.