Pappasito's Mixed Grill

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • If using bamboo skewers, soak in warm water for at least 1/2 hour before use.
  • Rinse shrimp in a strainer.
  • Remove 3/4 of the shell, leaving the last section and the tail intact.
  • With a small sharp paring knife, cut the shrimp along the underneath vein.
  • Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
  • Both veins should now be exposed.
  • Wash them out of the shrimp.
  • Complete procedure for all shrimp and place on a plate in the refrigerator when finished.
  • Cut bacon in half all at once and set aside.
  • Cut peppers in half from top to bottom and de-seed.
  • Cut twelve 2- x 2-inch pieces and set aside.
  • Cut twelve 2- x 2-inch red onion pieces and set aside.
  • Slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.
  • Slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.
  • Cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.
  • Combine black pepper, paprika, and red pepper.
  • Stir until well-blended and set aside.
  • Soften the butter at room temperature and whip with garlic and wine until well-combined.
  • Set in refrigerator.
  • Wrap one half piece of bacon around shrimp body (not tail).
  • Set on plate and repeat until all shrimp are finished.
  • With all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge.
  • Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
  • Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open).
  • Have a small cup of water ready to sprinkle over the fire if this happens).
  • Soak the loaded skewers in Italian dressing for 2 to 3 minutes.
  • Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
  • Serve remainder of butter slightly melted with mixed grill.
Advertisement