Good With Anything Garlicky Grilled Red Pepper Dip with Shrimp Recipe

How to make it

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• CHILL TIME 1-24 HOURS
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• 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.