Anthony's Fish Grotto Special Grilled Shrimp


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These colorful skewers have a fabulous honey-mustard glaze and all the veggies make is a full and nutritious meal.

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  • 48 medium shrimp (approximately 1 1/4 lb.), shelled, cleaned and deveined
  • 2 onions, cut into 16 wedges
  • 2 green peppers, cut into 16 wedges
  • 3 Tbs. Lawry's Honey Mustard Sauce
  • 8 skewers
  • 6 C. vegetable medley (broccoli, carrots, zucchini, cauliflower)
  • Sprinkle garlic parsley spice
  • 6 C. cooked rice

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Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion. Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze. Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook. Steam veggies; sprinkle with garlic parsley spice and toss to coat. Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.

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