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Grilled Shrimp Skewers

Category: Main Dishes

Products Used: Blood Orange Extra Virgin Olive Oil, Meyer Lemon Extra Virgin Olive Oil

For the ultimate summer party meal, our citrus olive oils give shrimp and vegetable kabobs a bright and refreshing kick.


  • 1 pound shrimp, peeled and deveined
  • 1/4 cup OTO Meyer Lemon Extra Virgin Olive Oil
  • 1/4 cup OTO Blood Orange Extra Virgin Olive Oil
  • 2 tablespoon red onion, minced
  • 2 tablespoon cilantro, chopped
  • 1 teaspoon orange or lemon zest
  • bamboo skewers, soaked in water at least 1-2 hours
  • red peppers
  • green peppers
  • pineapple
  • cherry tomatoes
  • red onion, cut in bite sizes pieces


Whisk together the EVOO's, minced red onion, cilantro, and citrus zest. Reserve 2 tablespoons of marinade.

Cut the peppers, pineapple, cherry tomatoes, and onion into bite size pieces, and thread onto skewers with the shrimp. Pour marinade over skewers and refrigerate for 1-4 hours. Discard marinade.

Grill or broil until shrimp is opaque and no longer pink in the center (about 7-9 minutes depending on the size of the shrimp). Serve with the remaining 2 tablespoons of marinade and a spring mix salad.