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Summer Shrimp and Corn Skewers with Mediterranean Dressing
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Summer Shrimp and Corn Skewers with Mediterranean Dressing

Grilled shrimp and corn skewers with sweet bell peppers and Mediterranean dressing are the perfect easy summer dinner, and comes together in minutes.
Course Seafood
Cuisine Mediterranean Fusion
Keyword Shrimp and Corn Skewers
Prep Time 45 minutes
Cook Time 5 minutes
par-cook corn 10 minutes
Total Time 1 hour
Servings 8 skewers

Equipment

  • 8 metal skewers
  • Large pot per-cook corn
  • outdoor grill
  • Sheet pan
  • Tongs
  • Basting brush

Ingredients

  • 4 Corn on the cob schucked
  • 2 Bell peppers varied colors
  • 1 lb Shrimp 2-3 per skewer
  • 3/4 cup Mediterranean dressing homemade

Instructions

  • Shuck the corn and cut each cob into 3 equal pieces.
    Bring a large pot of salted water to a boil. Once boiling, carefully add the corn pieces and cover the pot. Boil the corn for 10 minutes, then immediately remove and allow it to cool.
    This step guarantees tender grilled corn while keeping the shrimp perfectly juicy later on.
  • Peel and devein the shrimp.
    Place them into a bowl with 1/4 cup of the Mediterranean dressing and refrigerate until ready to assemble. This can be done several hours ahead of time for deeper flavor.
  • Slice the peppers from top to bottom and remove the stems and seeds.
    Cut each half into 3 long sections, then cut each section diagonally into triangle-shaped wedges.
    You should end up with about 18 pepper wedges per pepper.
  • Thread the ingredients onto 8 metal skewers in the following order:
    - 1 piece of corn, 1 shrimp, 1 pepper wedge, 1 piece of corn, 1 shrimp, 1 pepper wedge of the alternate color -
    Place assembled skewers onto a sheet pan and brush both sides generously with the remaining dressing.
    This layered arrangement ensures every bite has sweet corn, smoky peppers, and juicy shrimp together.
  • Preheat the grill until the coals become lightly grey and hot.
    Place the skewers directly onto the grill grates and cook for 2 minutes on the first side.
    Brush the tops with additional dressing, then turn and grill for another 2 minutes.
    The shrimp should be bright pink and lightly curled, while the corn develops a subtle char.
    Serve immediately while warm, or allow them to cool slightly and serve at room temperature for easy outdoor entertaining.