Entrée? Appetizer? You pick. Either way, make this for your next dinner party and watch your guests go crazy. Serve alongside the Beef Tenderloin for a Surf ‘n Turf experience with a lot of flavor.

Snappetizer Selection:

  • 3 – 2.5 oz. Peach Habanero Topper

Ingredients:

  • 36 Jumbo Golf Shrimp ( 10 to 12 per lb.Peeled and Deveined)
  • Bamboo or Metal Skewer
  • 1 red Bell Pepper ½ inch diced
  • 1 Zucchini ½ inch sliced
  • 1 /2 red Onions ½ inch diced
  • 3 Tbsp. Olive Oil
  • Sea salt and Coarse Black Pepper

Sides and Garnish

  • Quinoa Tabouli
  • Fresh Cilantro

Directions:

  • (If using Bamboo Skewer, soak in water for 30 minutes)
  • Slide veggies and  Shrimp on Skewer in an alternating order as desired
  • Place on a cookie sheet and brush with olive oil and sprinkle Sea Salt and Pepper on both sides.
  • Place Skewers on medium Heat grill for  3 to 4 minutes on both sides until firm and translucent.
  • Spoon Quinoa Tabouli on each plate and top with Skewer(s)
  • Glaze with Peach Habanero Snappetizer.
  • Garnish with fresh Cilantro.
  • This is a refreshing and Healthy entrée that your guests will remember (and probably bug you until you make it for them again.

Serves 6 (preparation time less than 30 minutes)

“Make Entertaining a SNAP” TIP:

Pick up Grilled Shrimp from a Seafood Restaurant or Retail Store, Plate and Glaze with Peach Habanero Snappetizer.
Garnish with Fresh Sliced Peaches…Voila.