Latin Quarter Shrimp Kebabs

This recipe comes from “The BBQ Bible” by Steven Raichlen. Raichlen wrote this book after traveling all over the world (and I do mean ALL over the world!) tasting various grilling and BBQ dishes from different cultures. These shrimp kebabs come from the Latin Quarter, which is a neighborhood in Paris, France. I made this recipe exactly as written, which calls for kebabs that mix the shrimp with the veggies. If you do this, you have to make a choice between having perfectly cooked shrimp and underdone peppers and onions, or fully cooked peppers and onions and overcooked shrimp. I chose the former, and it did work okay. If you want the best of both worlds, then I’d recommend making half of your skewers with just peppers and onions and cooking them longer, and the other half being shrimp and cherry tomato skewers and cooking them for the time he says. Put the lemon wedges on both skewers. They are very good, very light and healthy!



1 tbs kosher salt

1 tsp freshly ground white pepper

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme


12 jumbo shrimp, peeled and deveined with tails left on

2 medium onions, peeled

1 large bell pepper, your choice of color, stemmed, seeded, and quartered lengthwise

1 lemon, cut into 8 wedges

12 large cherry tomatoes

3 tbs olive oil, for brushing


Combine the spice mix ingredients in a bowl. Set aside.

Cut each onion into 4 wedges and then cut each wedge in half crosswise. Cut each pepper quarter crosswise into 4 equal pieces

Preheat the grill to high heat.

Soak some wooden skewers in water for half an hour before cooking. Here’s the sequence for skewering he suggests. A lemon wedge, cut side near you, then bell pepper, then onion, a shrimp (underside facing you), then a cherry tomato placed in the natural curve of the shrimp. You can get 2 sequences per skewer.

When ready to cook, brush both sides of the kebabs with the oil and sprinkle on both sides with the spice rub. Arrange the kebabs on the grill until shrimp is cooked through, about 3 to 6 minutes per side. Remove and serve!

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
This entry was posted in Cooking and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s