Shrimp Kabobs with Roasted Red Pepper Dip

A vibrant, savoury dip pairs perfectly with sweet, grilled shrimp.


Roasted Red Pepper Dip
1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup roasted red peppers
2 tsp. sherry vinegar
1 large garlic clove, peeled
¼ tsp. smoked paprika (hot or sweet)
3 to 4 tbsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste

Shrimp Kabobs
18 jumbo shrimp (about 1 ½ pounds), peeled and deveined
4 garlic cloves, peeled
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/4 cup finely chopped fresh Italian parsley
6 metal or wooden skewers`
Lemon wedges, for garnish
Chopped parsley or sprigs, for garnish


Roasted Red Pepper Dip
Add almonds to food processor and pulse until very finely chopped. Add roasted peppers, vinegar, garlic and smoked paprika. Process until coarsely pureed. With machine running, slowly pour olive oil through feed tube and process until puree thickens slightly. Season the dip with salt and pepper. Transfer to small bowl. Serve with the shrimp kabobs.

Shrimp Kabobs
Preheat grill to medium high. Brush grill with oil.

If using bamboo or wooden skewers, soak in water to help prevent them from burning on the grill.

In a large bowl, combine shrimp, garlic, olive oil and finely chopped parsley. Season with salt and pepper and toss shrimp to evenly coat.

Thread 3 shrimp on each skewer, passing the head and tail of each shrimp securely onto the skewer. Brush any of the remaining oil mixture onto the shrimp skewers.

Add shrimp skewers to grill. Cook the shrimp until they turn pink and start to curl and are just cooked through, turning once, about 5 minutes total grilling time.

Transfer the shrimp to a serving platter. Garnish with lemon wedges and parsley. Serve with Roasted Red Pepper Dip.

Yield: 6 servings.