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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

Bamboo skewers

Olive oil

Black Pepper, to taste

Serves: 6-8


Step 1

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.

Step 2

Meanwhile, slice each Party Roll vertically into thirds.

Step 3

Chop remaining ingredients: bell peppers, zucchini, and tomato. Place in a separate zip top bag and refrigerate until ready to cook.

Step 4

Soak skewers in water for at least 10 minutes before using.

Step 5

Preheat grill to medium heat.

Step 6

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.

Step 7

In a shallow dish, add more olive oil and a pinch of salt.

Step 8

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.

Step 9

Grill kabobs on both sides, about 4-5 minutes total, or until shrimp are cooked through and nicely charred.

Step 10

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).