Chile Lime Grilled Shrimp & Steak Skewers

Chile Lime Grilled Shrimp & Steak Skewers!!!

Oh we were FEASTING tonight!  Look at those gorgeous mouthwatering Shrimp & Steak skewers...and I'll tell you what, they were even BETTER than they look!

Be sure to check out MY SISTER IN LAWS BLOG for an AWESOME Roasted Vegetable Recipe!  All organic too!  Click HERE...for her link. 

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So the sun was finally shining and mood's were lifted around here in the Pacific Northwest...it's officially GRILLIN' season!  And with Memorial Day weekend approaching....HERE is a GREAT recipe for you to try out!

Prep Time:  15 minutes

Cook Time: 15 minutes

Servings: 6

1 - pound of medium sized precooked, peeled and detailed shrimp

1 - pound of lean cut sirloin steaks (The least amount of marbling visible, means the leaner it is)

1 - lime (for juice and shredded lime peel)

1 - canned jalapeno, finely minced

4 - tablespoons of garlic, minced (WE LOVE GARLIC)

4 - tablespoons of soy sauce

2 - tablespoons of extra virgin olive oil

2 - teaspoons chili powder

1/2 - teaspoon of cayeene

1/4 - cup cilantro, roughly chopped

3 - tablespoons honey

Start soaking your skewers about an hour before you plan to put meat on the grill.  (So they don't catch fire as I can assure you I HAVE DONE BEFORE!!)

Preheat your grill to a medium-high heat around 350 degrees.

Cube up your steak into large bite size pieces.  (not too small or they will fall off the skewers)

  Now start chopping up your ingredients and add them ALL to one bowl except the meat....and whisk...

I 'zest' the entire peel of the entire lime AND squeeze ALL the juice I can get out of the lime once I'm done...ALL into your mixing bowl.

NOW...spread half of your Chile-Lime mixture into the steak bowl...and half into your shrimp bowl.  Toss the meat to coat evenly. 

Next --- we start to skewer them!  I use TWO skewers --- that way they don't fall off as easy while they cook and they ARE SO MUCH EASIER TO FLIP! 

And....READY, SET, GRILL!  Or in my house....hand them to my hubba hubba and ask him to 'do his thing'!!!

It should take approximately 1-2 min per side for the shrimp and 2-3 min per side for the steak depending on how thick your pieces are.

AND....DRUM ROLL PLEASE!  TASTY DELIGHTFUL HEALTHY GOODNESS!

IF you like steak and shrimp....YOU WILL LOVE THIS!

Again...be sure to check out MY SISTER IN LAWS BLOG for an AWESOME Roasted Vegetable Recipe!  All organic too!  Click HERE...for her link. 

Thanks again and I would LOVE LOVE LOVE to hear and see your comments!  START GRILLIN'!

~Heather

I linked up this recipe at....

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House of Hepworths
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Cedar Plank Salmon AND Grilled Shrimp with Veggies

 

Cedar Plank Salmon AND Grilled Shrimp with Veggies!

(It's GRILLIN' weather around here!)

You will LOVE this light, refreshing dinner with tons of taste!  I use my FAVORITE salmons seasoning from MY FAVORITE THINGS by clicking here....and an AMAZING Alaskan salmon that was on sale.  The flavors from each part of this meal will DELIGHT your taste buds!

And super SIMPLE to cook!  Even for the beginner!

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1 - pound Salmon fillet (the tail end always has less bones)
2 - tablespoons Organic Great King Salmon Seasoning & Rub
2 - tablespoons of Extra Virgin Olive Oil
1 - Large Sweet Onion
24 - medium sized precooked, tail off shrimp
2 - Green Bell Peppers
10 - Asparagus tips
 1 - Cedar Plank for grilling with food  -  You can buy cedar planks HERE

NOTE:  You could use whatever quick cooking veggies you want to...we use these because everyone in the family likes one or more of them :)

Start by soaking your cedar plank AT LEAST 30 minutes ahead of time but I would do it all day if you can...because it catches fire easy...:)

Preheat your grill to about 350 degrees.

Add your salmon fillet to your cedar plank...skin down.  rub 1 tablespoon of your Extra Virgin Olive Oil on top of your salmon and spread 1 tablespoon of Organic Great King Salmon Seasoning & Rub on top of that.

Add all your veggies and shrimp to a large bowl and toss with your remaining tablespoon of Extra Virgin Olive Oil and your remaining tablespoon of Organic Great King Salmon Seasoning & Rub.

Add your veggies & shrimp to a grilling basket lined with foil.

Then...place them both on the grill and CLOSE THE LID TO COOK.

NOTE:  You could skewer the veggies and shrimp if you want.  I just use a grilling basket lined with foil so nothing falls out.  Just makes it easier for me.

KEEP A WATER BOTTLE HANDY TO SPRAY OUT THE FIRE ON THE PLANK.  IT WON'T CATCH FIRE AS MUCH IF YOU KEEP THE LID CLOSED.

Cook until your salmon is done in the middle and your veggies are crispy tender.  

YOU ARE DONE and you have one AMAZING DINNER!  YOU can't go wrong here!  And super HEALTHY!

Enjoy!  And thanks again for stopping by my blog!  Remember:  I LOOOOOVE comments!

Grilled Jalapeno Burgers (Mild)

 
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Remember:  Recipes Posted Daily....so hopefully we will see you tomorrow!

So the sun is shining and Spring has Sprung today!  What a mood lifter and time to do some grillin'!  Today's menu holds in store for you.....Grilled Jalapeno Burgers!!  We make them on the mild side but looooove the taste of the Jalapeno and the kids ... gobble them up!  We paired it with some baked beans and left over couscous salad from last night.

Note:  If you would like a spicier Burger...add more Jalapeno!!!

 
Nutritional Info Per Serving:  ONLY ABOUT 350 CALORIESl!!!
Preparation Time: About 15 minutes      
Cook Time:  About 10 minutes
Number of Servings: 4
                                                                                     

1 - pound of 96/4 Hamburger (super lean)
1/3 - cup Parmesan
1/4 - cup Jalapeno (canned)
1/4 - cup Jalapeno juice (from can)
1/3 - cup Italian Bread Crumbs
1 - Egg
1 - teaspoon Garlic Salt
1/2 - teaspoon Pepper
Pam cooking spray
4 - Whole Wheat Hamburger Buns
Your desired condiments (I use lettuce, tomato, red onion, pickles, ketchup and mustard)

Preheat grill to medium heat

Add together Hamburger, Parmesan, Jalapeno, Jalapeno juice, Italian Bread Crumbs, Egg, Garlic Salt and Pepper.  Mix thoroughly.  (Go ahead, break down and use your hands!)

Remember:  If you want a spicier than mild hamburger....add more Jalapeno or Jalapeno juice.  If made as recipe calls for, it will have some Jalapeno taste with a little bit of bite but tolerable for the kids.

The easiest way I have found to evenly separate the hamburger into fourths so you can make four burgers??  Pat it down evenly in the bottom of the bowl and make lines in half and then in half again as shown.  Makes it easier to know the approximate amount to form.

Now form into four patties.  I use wax paper to keep them separate but you don't need to.  You can just set them individually on a plate.

Alright, so now is the time I hand the buns, the patties, the Pam cooking spray and a spatula to my hubby and ask him to 'DO HIS THING' and grill to perfection!

Now is the time I usually make up my condiment plate.  I don't usually add cheese to these burgers because there is already some IN the hamburger and it helps keep the calories low without losing the taste.

And then...we set the table.  It feels SO much like spring I went for a light springy type feel today.

And...the table setting.  (Silverware are IN the napkin and napkin ring)

And then...a couple of beers, yes beers for my husband and I.  I normally prefer a glass of wine but beer with burgers seems fitting.  This beer is amazing!  The only one I like and one of my favorite things.  It enhances the flavor to garnish with an orange!

Note:  But they have 171 calories each!! Yikes!

And once again...you are DONE!  That simple...that easy!

THANK YOU ONCE AGAIN for visiting my blog.  I have some awesome things planned for the next few day and can't wait to show you!  I would LOOOOVE to hear your comments and all about how YOUR cooking adventures went.

STAY TUNED FOR 'FIGHT NIGHT MENU WITH THE GUYS' AND 'EASTER POTATO DISH' THAT I WILL BE BRINGING TO MY MOM'S FOR EASTER DINNER!

Goodnight and see you tomorrow!