Prep time 15 min. Cook time 8 min.
1 lb shrimp (peeled and devined)
3 Bell peppers (one of each color: red, yellow, green)
1 large onion cut into 1 inch squares
2 oz. of Ras el Hanout Rub
1 teaspoon Trapani Sea Salt
Planeta Olive Oil (for grill)
Mix the shrimp, Trapani Salt and the Ras el Hanout Rub and refrigerate for min. 1 hour. In the meantime soak wooden skewers in cold water.
When ready to cook, thread the shrimp and the vegetables on each skewer. Each shrimp should be sandwiched by a pepper or onion on each side.
The fire in the grill should be medium to low heat. Grease the cooking grate with Planeta Olive Oil. Place the skewers on the cooking grate and cook 3-4 minutes per side until cooked (total 8 minutes).