Prepare 4 cups of rice and keep warm. Prepare your grill to be very hot. Be sure it is well oiled so veggies don’t stick. Have a large flame proof casserole dish ready for grilled vegetables. Bring a large cutting board and sharp knife to grill so final prep can be done while veggies cook. Prep Shrimp by deveining, detailing, and peeling. Rinse and place in bowl.
Toss with shrimp:
- 1 Tbs. Olive oil
- 1/8 tsp. white pepper
- ¼ tsp. salt
- ½ tsp. paprika
Refrigerate until ready to bring out to grill.
Prep seasonings in small bowl, toss:
- 1 large clove of garlic minced.
- 1/16 tsp. cayenne pepper
- ¼ tsp. black pepper
- 1 tsp. salt
- 2 dashes of Tabasco sauce (to taste)
- ½ tsp. Worchester sauce
- 1 tsp. fresh lime juice
- 1 Tbs. snipped fresh chives
- 1 tsp. minced ginger
- 1 bay leaf
- 1 Tbs. butter
Prep Veggies for grill on platter:
- 2 small white onions, peeled and halved, keep end in tact
- 1 small green pepper, quartered
- 1 small red pepper, quartered
- 2 ribs of celery
Grill over indirect heat until tender. Celery will be done first in about 5 minutes. Peppers will take about 7-10 minutes. Onions will be tender in 10-12 minutes. Dice veggies into ¼ inch pieces on cutting board and place in casserole dish.
Additional veggies for grill:
- 3 green onions, trimmed
- 8 plum tomatoes, halved and seeded
Place green onions and tomatoes on grill and cook until tender. Onions should be done in 2 minutes, and tomatoes done in 5 minutes. Dice veggies into ¼ inch pieces and add to casserole dish. Add seasonings from bowl to casserole and toss veggies. Grill shrimp in oiled grill basket until shrimp turns pink. Immediately add to veggie mixer in casserole. Cover and serve hot with rice. Recipe serves 4. Can be doubled.