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Summer Shrimp Shish Kabobs


  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp. freshly ground black pepper
  • 2 lbs. shrimp, peeled and deveined
  • Cherry tomatoes
  • 1 each green, red and yellow bell peppers, cut in chunks
  • 2 Vidalia onions, peeled and cut in chunks
  • 8 skewers*
  • For basting, Vidalia Brands Creamy Vidalia Sweet Onion Dressing


  1. Coat grill rack with nonstick cooking spray. Preheat grill to high heat.
  2. Thread shrimp and veggies on skewers in a repeating pattern until all ingredients are skewered.
  3. Grill kabobs, basting each skewer generously with Vidalia Sweet Onion Dressing. Turn kabobs
    frequently until all sides are slightly charred and until shrimp are pink.

*If using bamboo skewers, soak in water at least 30 minutes before grilling to prevent burning.