With Memorial Day approaching, I’m thinking of grilling and a light start-of-summer recipe. Shrimp kabobs and corn on the cob cook quickly on the grill. I like to skewer the shrimp with 2 ...

Kabobs are the beginner's entryway into grilling—a simple, meaty appetizer with just enough veggies to give off a healthy veneer. They're also endlessly customizable according to your tastebuds ...

These grilled shrimp kabobs make a colorful addition to any barbecue platter. Using Italian salad dressing as the marinade is a brilliant way to add flavor without any extra prep! The post Shrimp ...

Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.

To ensure that the vegetables and shrimp cook properly on the grill, microwave the vegetables before placing them on skewers. Place bell pepper’s skin side down on a paper towel-lined microwave ...

Add the olive oil, lemon juice, salt, pepper, oregano, red pepper flakes, parsley, lemon zest, garlic, and shallots to a small bowl. Mix the shrimp to distribute the marinade. Refrigerate the shrimp ...

What size shrimp is best for grilling? Generally you will almost always want to use jumbo shrimp or large shrimp for grilling directly on the grates or on skewers.

Cook the shrimp for about 2 minutes on each side, until the shrimp turn a pinkish hue with grill marks. Take them off the grill, remove from skewers, and serve.

The perfect addition to your grilling rotation, Egg Harbor’s Ready-to-Grill Garlic & Herb Shrimp Skewers are a simple and delicious way to whip a quick (and impressive) meal.

With Memorial Day weekend approaching, shrimp kabobs and corn on the cob cook quickly on the grill.