Shrimp Kabobs

INGREDIENTS:

3 garlic cloves minced

zest and juice of 1 small lemon 

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

1 tablespoon honey

½ teaspoon dried thyme

¼ teaspoon ground black pepper

800g of shrimp (tails removed)

5 small red onions – cut into 2 inch pieces

2 red bell peppers – cut into 2 inch pieces

2 zucchini – cut

2 mangos (sub pineapple or peaches)

wooden or metal skewers

DIRECTIONS:

1. In a medium bowl, add the oil, honey, soy sauce, minced garlic and pepper. Then, mix everything together.
2. Place the shelled shrimp in a Ziplock bag. Cut all the veggies to a similar size and place them in a second Ziploc bag.
3. Take ¼ cup of the marinade and set it aside for later use. Divide the remaining marinade in. Add half of the remaining marinade to the shrimp and the other half to the veggies. Make sure that you turn the bags over a couple of times so that all pieces get evenly coated.
4. Store the marinating bags in the fridge for 4-6 hours. Be sure to turn the bags over a couple of times to ensure all pieces are evenly coated.
5. Preheat the grill to medium heat. While the grill is heating up, assemble the kabobs. Begin by draining the marinade from the shrimp and vegetable bags. Thread the shrimp, vegetables, and mango in an alternating pattern onto the skewers.
6. Lightly oil the grill. Place the kabobs on and cook for 6-8 minutes per side. Toward the end of the cooking time, use the ¼ cup of reserved marinade to baste the kabobs.
7. Serve warm and enjoy!