Summer Kabobs – Chili Lime

Cut up squash, onion, and red pepper.

Use fresh shrimp or frozen.

Make the marinade in a plastic bag:

2 TB olive oil

Juice of 1 Lime

1 TB Honey

Chili Flakes [to desired spiciness]

Salt, Pepper

Wood Skewers

Put all ingredients in the marinade bag and refrigerate for an hour, flipping over halfway through so everything gets coated.

Start up your grill. Soak your skewers in water for 15-20 minutes. Put veggies and shrimp on in alternating patterns.

On high heat – grill each kabob for about 3 minutes a side until crispy and charred.

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