Yield
Makes 12 servings (serving size: 1 skewer and 1 tablespoon sauce)
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

How to Make It

Step 1

In a large bowl, stir together zest, chili powder, and sea salt. Add shrimp to bowl with spice mixture and toss until well coated. Cover and refrigerate, at least 30 minutes.

Step 2

Alternately thread shrimp, citrus wedges, and peppers on 12 (10-inch) skewers (there should be several per skewer).

Step 3

Heat the grill to medium-high.

Step 4

Place the skewers on grill. Grill, turning occasionally, until shrimp are pink and peppers are slightly charred (3-5 minutes). Transfer skewers to serving platter. Serve shrimp with romesco sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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