![]() Cook for 8-10 minutes, turning often, until shrimp is done and vegetables are tender. Coat two large portabella mushrooms (gills removed), 6 large asparagus with oil and ¼ cup red pepper slices, placed directly on grill. Place Island Lime Shrimp and 1 Tablespoon white wine in a foil pan on grill. Fill mushroom caps with cooked couscous and top with shrimp/asparagus mixture. In another pan, cook Island Lime Shrimp according to package directions, adding 1 Tablespoon of white wine, 6 fresh cut-up asparagus spears, and ¼ cup diced red peppers. Sauté two portabella mushrooms (gills removed) in olive oil until tender. package Margaritaville Island Lime Shrimp Remove from skewers and serve on platter. The meats and vegetables will continue to cook a little once you have taken them off the grill. Remove from grill and let rest for 5 minutes before serving. Lightly baste kabobs with reserved marinade. Grill for 8 – 10 minutes turning occasional. Oil the cooking area of the grill with tongs and an oil saturated paper towel before the putting kabobs on the grill. Shake Margaritaville Calypso Rub on the kabobs to add seasoning for the vegetables. You can double the skewers if you would like for the kabobs to be easier to handle on the grill. Cut the vegetables and pineapple into chunks about the same width as the beef. Cover bowl and chill in the refrigerator for 2 – 4 hours or overnight.
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