Careme

Ingredients

• Extra Large EZ Peel Shrimp 21/25 12 oz shrimp, peeled/deveined (tails on optional) $7.99 sale (was $8.99), 1 lb
• Fresh Organic Lemons - Each 1 lemon $0.99–$1.29 each
• Green Cabbage 8 oz, thinly sliced $0.99/lb
• Organic Jumbo Red Onions 2 oz (about 1/4 small), thinly sliced $1.59/lb
• Fresh Jalapeno Peppers (optional) 1 small, minced (optional) $1.89/lb
• Kroger® Mini Sweet Peppers 8 oz, halved $6.00, 32 oz
• Mayonnaise (or plain yogurt) 2 tbsp —
• Dijon mustard (optional) 1 tsp —
• Olive oil 2 tbsp (1 for shrimp, 1 for peppers) —
• Garlic 1 clove, grated/minced $0.69 each
• Salt + black pepper to taste —
• Paprika (optional) 1/2 tsp —

Instructions

1. Prep: Heat grill to medium-high (or use a grill pan on the stove). If using wooden skewers, soak for 10 minutes. Peel and devein 12 oz shrimp (if not already). Zest and juice 1 lemon. Mince/grate 1 garlic clove.
2. Season shrimp: Toss shrimp with 1 tbsp olive oil, lemon zest, 1/2 tsp salt, black pepper, garlic, and 1/2 tsp paprika (optional). Thread onto skewers (or grill in a basket).
3. Make winter slaw: In a bowl, combine 8 oz thinly sliced green cabbage and 2 oz thinly sliced red onion. Add 2 tbsp mayo (or yogurt), 1 tsp Dijon (optional), 1–2 tbsp lemon juice, 1/4 tsp salt, and pepper. Add 1 minced jalapeño if you want heat. Toss and let sit while you grill.
4. Grill peppers: Toss 8 oz mini sweet peppers (halved) with 1 tbsp olive oil and a pinch of salt. Grill cut-side down 3–5 minutes until blistered; flip briefly to warm through. Move to a plate and squeeze a little lemon over them.
5. Grill shrimp: Grill shrimp skewers 1–2 minutes per side, just until pink and lightly charred (don’t overcook). Finish with a squeeze of lemon juice right as they come off the grill.
6. Serve: Plate grilled shrimp with the crunchy slaw and blistered peppers. Taste and adjust salt/lemon on everything.