My kiddo saw a video of shrimp bacon kabobs somewhere, and begged me for several days to make them. Once I got to the store for skewers and shrimp (because we always have bacon, obviously), I went for it.
This recipe is so amazingly simple, it barely counts as a recipe. Since I’m obsessed with digestion-enhancing spices, I simply rubbed them with cumin, a bit of Braggs, salt, and pepper.
My little guy helped, too! He’s shaping up to be a pretty capable chef.
Then I threw ’em on my tabletop grill until they were nice ‘n’ brown, flipped ’em, and ate. Next time I’m feeling fancy, I think I’ll whip up a little basil aioli for dipping.
If you’re lazy/a parent/employed/ran out of eggs, add 1 cup Sir Kensington’s Organic Mayonaise, 1 cup crushed, dried basil, and 2 tablespoons lemon juice. Pureé until smooth.
If you want to do it the old fashioned way for whatever reason (including your pride), try this:
Put three eggs in a blender.
Slowly pour in 3/4 cup oil and blend intermittently until smooth.
Add 1 tsp lemon juice and 1 tsp vinegar.
Then either remove and blend the basil before replacing the mayonnaise, or put the fresh basil in a food processor and add to the blender for one last mix.
Easy-peasy, lemon-squeezy, as my kiddo and I like to say.
This is an awesome quick-and-easy weeknight dinner we can have fun making together, and cleanup is super simple, too. We both love meals you don’t have to wait long for, don’t have to pre-meditate, and can dip in mayonnaise.
Now I keep some frozen shrimp on hand at all times so we can bust this out with no forethought. It’s a definite top 10.
Give it a try and let me know how your kiddo’s like it!