Thanks to the husband picking up some alder pellets at Ace this weekend, we fire…

Thanks to the husband picking up some alder pellets at Ace this weekend, we fired up the Traeger tonight for smoked shrimp and veggie skewers. First time smoking shrimp, idk if 20 minutes counts as smoking or if it’s just grilling at that point but it was damn delicious.

16 oz peeled and deveined shrimp
2 bell peppers, cut in large chunks
1 red onion, cut in large chunks
8 oz mushrooms
6 T savory spice blend
3 T olive oil
3 T minced garlic
3 T lemon juice
10 wooden skewers

Soak skewers in water for 15 minutes. Set smoker to 500 degrees. Mix together spice blend, oil, garlic, and 2 T lemon juice. Place the veggies and shrimp in two separate bowls and distribute the spice blend sauce evenly between the two. Stir each to coat.

Skewer veggies and place directly on grill, close lid. While veggies are grilling, skewer the shrimp. Add shrimp to grill and lower temp to 250. Wait for temp to drop and close lid. Cook for 15 minutes.

While veggies and shrimp are cooking make a sauce! Combine remaining sauce from veggies and shrimp and bring to a rolling boil in a sauce pan. Allow to boil 1-2 minutes. Remove from heat and add remaining lemon juice. Plate and drizzle with sauce.

Savory Spice Blend from @nutrition_facts_org How Not To Die cookbook

Served with lemony quinoa with scallions, cilantro and dates.

Oh yeah, this makes 4 servings. Enjoy 😋

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