Grilled Shrimp and Veggie Kabobs and Sweet Potato Fries

Shrimp marinade adapted from Yummly

Our friend Elizabeth's favorite foods are grilled shrimp and sweet potato fries, which is just what we made for her birthday. The shrimp kabobs were easy to cook on the George Foreman and the sweet potato fries delicious with our own homemade seasoning.

Ingredients:

Kabobs:

• lb. shrimp, peeled and deveined
• 2 peppers (we used one red and one orange)
• 1 yellow onion
• 9 wooden kabob skewers

Shrimp marinade:

• 1/4 cup olive oil
• 1 tbsp. minced garlic
• 2 tsp. lemon juice
• 1/4 tsp. pepper
• pinch of dried parsley

Sweet potato fries:

• 1 large sweet potato
• 1/4 tsp. cinnamon
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• olive oil cooking spray

Directions:

Shrimp and veggie kabobs:

Mix shrimp marinade ingredients together then pour into a gallon size plastic bag and add shrimp. Let shrimp marinate in the refrigerator for 30 minutes.

Soak wooden kabob skewers in water for the 30 minutes as well.

Meanwhile, cut the peppers and onion into 1 inch square slices.

Thread some skewers with shrimp and other skewers with vegetables (the vegetables will take longer to cook, so it's better to cook them separately). Line skewers on the George Foreman, cooking the vegetables first for approx. 10 minutes (until softened) and then the shrimp skewers for approx. 5 minutes.

Sweet potato fries:

Preheat the oven to 450 degrees. Slice the sweet potato in half and then continue cutting into thin 3-inch strips. Spread evenly over a foil covered cookie sheet. Lightly spray with olive oil spray. Sprinkle with cinnamon, paprika, and garlic powder. Cook for 20 minutes turning occasionally until golden brown.

Yield: 4 servings