Sweet Chili Panzanella Shrimp Kabobs
2 Hrs 30 Mins
1 Pound Shrimp, shelled, deveined, tail-on
2 Cloves Garlic, minced
1/2 Cup Thai Sweet Chili Sauce
1 Lime, juiced
1 Tablespoon Cilantro, chopped
1 Pinch Salt, plus more to taste
Martin’s Party Potato Rolls
2 Bell Peppers, assorted colors
1/2 Large Zucchini
1 Roma Tomato
Black Pepper, to taste
Place shelled shrimp in a large zip top bag and add marinade: garlic, sweet chili sauce, juice of 1 lime, cilantro and salt. Mix well to coat. Let marinate for in fridge for 2-4 hours.
Meanwhile, slice each Party Roll vertically into thirds.
Chop remaining ingredients: bell peppers, zucchini, and tomato. Place in a separate zip top bag and refrigerate until ready to cook.
Soak skewers in water for at least 10 minutes before using.
Preheat grill to medium heat.
When ready to assemble the skewers, pour a little bit of olive oil into the bag with the veggies and season with salt and pepper. Seal the bag and mix to coat.
In a shallow dish, add more olive oil and a pinch of salt.
Thread ingredients onto bamboo skewers: shrimp, veggies, and bread pieces (dipped on both sides in the seasoned olive oil to prevent burning). Repeat with additional skewers until no ingredients remain.
Grill kabobs on both sides, about 4-5 minutes total, or until shrimp are cooked through and nicely charred.
Serve as skewers or deconstructed into a panzanella, with shrimp tails removed. Pair with watermelon slushies (blended frozen watermelon chunks with ice and water as needed to achieve a slushy consistency).