Grilled shrimp and vegetables

By Chuck Hughes
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For the shrimp:

  • Shrimp
  • Chuck’s olive oil
  • Tajin spice
  • Skewers
  • Sliced lemon
  • Iceberg lettuce
  • Dijon
  • Aioli
  • Chuck’s cocktail sauce

For the veggies:

  • Asparagus
  • Sweet potatoes
  • Sweet peppers
  • Mini potato
  • Red onion
  • Portobello mushrooms
  • Zucchini
  • Chuck’s olive oil
  • Dijon mustard
  • Aioli
  • Cocktail sauce

Seasoning blend:

  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt


For the shrimp:

  1. Skewer five Shrimp onto two skewers (TIP: makes it easier for turning over on the grill).  Season with Olive oil and Tajin Spice. 
  2. Preheat your grill to medium high heat (approximately 400 degrees).  Grill the shrimp skewers over direct heat for three to four minutes, until shrimp turn pink (indication it is cooked). 
  3. Prepare platter with iceberg lettuce.  Place shrimp, lemon, Dijon, aioli and cocktail sauce.

For the veggies:

  1. Dress the vegetables with olive oil, salt and freshly ground pepper.
  2. Preheat your grill to medium high heat (approximately 400 degrees).  Place the vegetables on direct heat and grill for approximately two to three minutes, rotate ‘45’ for two to three minutes, then turn and grill the same on the other side.
  3. Remove from the grill and platter.  Sprinkle with everything bagel sesame seasoning.  Serve with Dijon mustard, aioli & cocktail sauce.

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