More than just being fun to say, these skewers are an improved twist on standard kebabs (button mushrooms, chunks of bell pepper, and wedges of onion). If your shiitake mushrooms are smaller, keep them whole and skewer from end to end rather than through the center. Bright green, ridged shishito peppers have a mild heat and are 10 times better when grilled; serve with dip at your next party and watch them instantly disappear. While Sriracha mayo is optional here, these 2 condiments are worth keeping in your pantry for topping burgers, tacos, and baked vegetable “fries.”
24 large fresh shrimp, peeled and deveined (about 1 lb.)
24 shishito peppers (about 6 oz.)
16 shiitake mushrooms, stemmed and halved
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/4 cup canola mayonnaise (optional)
1 tablespoon Sriracha chili sauce
1 lime, cut into wedges (optional)
Est. added sugars g
How to Make It
Preheat grill to medium (350°F to 400°F).
Thread 3 shrimp, 3 peppers, and 4 mushroom halves alternately onto each of 8 (8-inch) skewers; coat skewers with cooking spray, and sprinkle with salt and black pepper. Add skewers to grill; cook 2 to 3 minutes on each side or until shrimp are pink and peppers are lightly charred. Place skewers on a platter.
Heat rice according to package directions. Combine mayonnaise (if using) and Sriracha in a small bowl. Serve sauce with skewers, rice, and lime wedges, if desired.