I purchase my spices at www.spice-appeal.com. Their spices are high quality and come in beautiful containers. The spice blends are my favorite – a teaspoon totally transforms a dish from ordinary exotic. For these skewers, I used Ras El-Hanout, a Moroccan blend of nutmeg, cinnamon, rosebuds, pepper, ginger, allspice, turmeric, cloves, cardamom, chilies, lavender and other spices.
Servings: Serves 6
1. Marinate both shrimp and vegetables for 1 hour. In meantime, make sure the bamboo skewers are soaked so that they don't burn.
2. Shrimp: Alternate shrimp and red bell pepper on skewer. Pre-heat BBQ grill. Grill 1 minute each side on med-high flame.
3. Vegetable: Alternate vegetables on each skewer. Grill 2-3 minutes each side on med-high flame.