How to make it

  • ===================
  • Thaw shrimp, if frozen.
  • Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch space between pieces (you should have 3 to 4 shrimp per skewer).
  • Brush lightly with some of the olive oil; set aside.
  • Lightly brush sweet peppers or onions with remaining olive oil.
  • For a charcoal grill, grill shrimp skewers and vegetables on the rack of an uncovered grill directly over medium coals.
  • Grill shrimp for 9 to 11 minutes or until shrimp turn opaque, turning once halfway through; grill peppers for 15 minutes or until charred, turning occasionally.
  • Grill onions about 5 minutes or until limp and slightly charred, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers or onions, and shrimp directly over heat. Cover and grill as above.)
  • Wrap peppers in foil and let stand about 15 minutes or until cool and skin loosens.
  • Remove stems and seeds from peppers.
  • Using a sharp paring knife, peel peppers.
  • Place shrimp skewers on a tray; cover and chill in the refrigerator 1 to 24 hours.
  • In a blender or food processor combine peppers or onions, sour cream, salt, and black pepper.
  • Cover and blend or process with a few on/off turns to coarsely chop the mixture.
  • Transfer to a small bowl. (Or, coarsely chop the vegetables. In a small bowl stir together the sour cream, vegetables, salt, and black pepper.)
  • Cover and chill in the refrigerator 1 to 24 hours. Serve dip with shrimp on skewers.

Reviews & Comments 3

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    " It was excellent "
    lanacountry ate it and said...
    It is sure a 55555 to me, thanks Jm!! :)
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    " It was excellent "
    sparow64 ate it and said...
    This sounds just wonderful!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Lawd how mercy, this sounds delicious!
    Was this review helpful? Yes Flag

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