Ingredients:

  • 1/4 cup (60 ml) Olive oil
  • 1/4 cup (60 ml) Lime juice, fresh squeezed
  • 2 tablespoons (30 ml) Orange juice, fresh squeezed
  • 2 tablespoons (30 ml) Honey
  • 2 cloves Garlic, minced
  • 1 tablespoon (15 ml) Chili powder
  • 1 teaspoon (5 ml) Smoked paprika
  • 1/2 teaspoon (2.5 ml) Cumin
  • 1/4 teaspoon (1.25 ml) Cayenne pepper
  • 1/2 teaspoon (2.5 ml) Salt
  • 1/4 teaspoon (1.25 ml) Black pepper, freshly ground
  • 1.5 pounds (680 g) Large shrimp, peeled and deveined
  • 2 Bell peppers, red or yellow, cut into 1-inch pieces
  • 1 Red onion, cut into 1-inch pieces
  • Wooden skewers

Instructions:

  1. Whisk together all marinade ingredients in a medium bowl until well combined.
  2. Place shrimp in a resealable bag or shallow dish. Pour marinade over shrimp, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes (and up to 2 hours).
  3. Thread shrimp, bell peppers, and red onion onto the soaked skewers, alternating ingredients.
  4. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C).
  5. Grill skewers for 3-4 minutes per side, or until shrimp are pink and opaque and vegetables are slightly charred.
  6. Remove skewers from grill and serve immediately.