In a shallow small pan (you will use this for transporting the shrimp kabobs) place skewers and cover with water for at least 10 minutes.
Slice lemon into wedges. Roughly chop fresh parsley for garnish. Set aside.
1 lemon, Parsley
Prepare Shrimp
Remove shells and de-vein shrimp, leaving tails on. Rinse the shrimp, and pat them dry between paper towels. Shrimp can sit in fridge, while you prepare the veggies.
18 shrimp
Prepare veggies
Chop red onion into medium size pieces. Seed and chop peppers. Chop the poblano and red bell into bite size pieces similar in size to the onion. Dice the jalapeño. Shred the garlic using a micro planer. Set all aside.
In a small pot, place 1 stick of butter, 1 teaspoon garlic powder and a teaspoon of the shredded garlic. Using a low heat, melt the butter. Once melted, add in the juice of a half of lemon and freshly cracked pepper. Save the other half of lemon, and cut into wedges for garnish.
Heat up a cast iron skillet with light olive oil or vegetable oil. Once pan is hot, toss in the frozen corn, and stir. Season corn with salt and pepper & chili lime seasoning. Allow corn to get some color, by spreading it out in pan, and allowing to cook a few minutes before stirring again. One corn has “browned”, remove it to a bowl and cover with foil. Wipe out pan with a paper towel, and add a bit more oil to heat up for the peppers, onion and garlic.
10 ounces frozen corn, Salt and pepper, 1 teaspoon Chili Lime seasoning
Prepare grill, or grill pan. We use our gas grill, but you can use any grill.
Pour the water off the skewers and wipe the pan dry. Using 2 skewers at a time, place 6 shrimp onto skewers. Repeat to form 3 skewers. Coat with light olive oil on both sides, rubbing to completely coat. Salt and pepper.
2 tablespoons light olive oil
Grill Shrimp
We are now only 6 minutes away from dinner! So get ready! Heat up the oil in the cast iron pan.
2 tablespoons light olive oil
Place the shrimp skewers out on the grill, and cover. Set a timer for 3 minutes.
18 shrimp
Add the onions to the hot pan and stir. Cook to soften for about a minute or 2. Now add the garlic and the peppers and onions and stir. When timer goes off, turn the shrimp, and set timer for 2 minutes. Add the corn into the peppers and onions, and add a few grinds of black pepper. Stir, and remove from heat.
Bring the shrimp skewers in, and assemble plates. Mound up the peppers and onion mixture onto plate, add the skewers, some parsley and a lemon wedge. In a small bowl, place the garlic lemon butter, and serve.
1 lemon, Parsley
Notes
Can use any type of seasoning in place of chili lime. We also sometimes use cajun seasoning. Can eliminate the garlic butter sauce, to reduce calories, and just use a squirt of lemon.