Stubb's Spice Shrimp Kabobs {Recipe}

With the warm weather now arriving, is there any better way to spend the summer than around the grill! In fact, May is actually National BBQ Month! And to celebrate, Stubb's BBQ has asked me to share one of their fantastic summer recipes- Spicy Shrimp Kabobs! The perfect summer meal!

 STUBB’S SPICY SHRIMP KABOBS

Ingredients

• 1 lbs. large shrimp, peeled and deveined
• 1 ½ cups pineapple chunks (preferably fresh) 
• 1 red bell pepper, cut into 1 inch squares 
• ½ cup Stubb’s Pork Marinade (or more if desired) 
• 8 wooden or metal skewers 

Cooking Instructions

• If using wood skewers, soak in water for at least 15 minutes. Thread shrimp, pineapple, and red bell pepper in an alternating pattern onto skewers. 
• Prepare your grill for direct high heat cooking. Oil the grates and place the skewers over the heat. Grill for 5-10 minutes, flipping often until the shrimp are pink and cooked through. Baste the skewers with Stubb’s Pork Marinade every time you flip. 

NOTE: To make the dish less spicy, baste less often.

Now that you have this great recipe, I have to tell you a little bit about what sets this fantastic company apart from other BBQ brands! Take a look:

Craft-made Stubb’s, the leader in authentic BBQ sauces, rubs and marinades, is the only nationally available BBQ sauce brand (available in 85% grocery stores) to carry the Gluten-Free Organization Certification seal and contain no high fructose corn syrup (the first ingredient in most national BBQ sauce brands.) The company is also working with the Non-GMO Project to verify its line.

Sounds pretty fantastic, right? A BBQ sauce that I can feel GOOD about feeding my family... even my gluten sensitive daughter!! And it tastes so good that we can all enjoy it together! I cannot wait to enjoy all these wonderful products in the coming summer months!

And to make summer griller even better, here are a few more tips and recipes from Stubb's!

Rocky’s Grilling Tips

• ·         Use indirect cooking for larger meats (indirect is cooking away from the fire), and direct cooking for smaller meats (direct is cooking over the fire).
• ·         Soak vegetables in cold water before grilling – it keeps them from burning or drying out too fast.
• ·         When using charcoal, allow coals to ash over before adding meat to the grill
• ·         For a juicier steak, let your meat rest for at least 10 minutes after it is done to allow all the liquid that was forced into the center of the meat when cooking to distribute throughout the steak.
• ·         Keep different meat types separated on your grill. For example, don’t cook beef and chicken together.
• ·         When marinating, beef chicken and pork can marinated up to two days in a refrigerator.  You should only marinate seafood for a few hours.
• ·         Clean grill after every use.

Here are a few more recipes courtesy of Stubb’s Bar-B-Q:

• ·         Stubb’s Sweet Heat Grilled Chicken
• ·         Stubb’s Chile-Rubbed Pork Chops with Mango Salsa
• ·         Stubb’s Grilled Ribeye Steak
• ·         Stubb’s Sticky Sweet Ribs
• ·         Stubb’s Sweet Hawaiian Mini Burgers
• ·         Stubb’s Cowboy Burger

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