Here in Dallas, we’re having what is likely to be our last weekend of warmth for the season.  It’s in the mid-70s, with blue skies and light breezes, so tonight felt like the perfect night to grill.  This was a light, delicious meal that I served with a particular soup that I can’t post yet, but trust me – it’s DELICIOUS!  😉 

That being said, my husband has been on a mission to build a light similar to the Ego lights, but for less money.  These pics were taken with that light, and I have to say – impressive!  Thank you, babe!  :-*




  • 1 lb peeled and deveined raw shrimp
  • 3 lemons, zested and juiced
  • olive oil
  • 5 cloves garlic, minced
  • fresh cilantro, leaves picked
  • 1 red onion, halved and sliced
  • salt and freshly ground pepper


Preheat your grill to high.


In a bowl, combine the shrimp with the lemon zest, garlic, cilantro, and toss to evenly coat.  Pour the lemon juice, along with some salt and pepper into the bowl, toss and refrigerate for 30 minutes to an hour.

Meanwhile, soak about 8 bamboo skewers in about an inch of water.  You want to make sure they’re good and soaked before they go into the grill.

When the shrimp is sufficiently marinated, skewer alternating shrimp with slices of onion.  Once the skewers are completed, brush the kabobs with olive oil on both sides. 

Grill for about 2 minutes per side, and serve immediately.