Strawberry Rhubarb Pie

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won’t want store-bought again!

The juicy sweetness of strawberry and the bright, tart flavor of rhubarb is a winning combination, perfect for a summertime treat! My peach, lemon, and key lime pies are more family favorites with summer-ready flavor that you are going to love making this season!

Perfect Strawberry Rhubarb Pie Recipe

Being my mom’s favorite, we always had strawberry rhubarb pie on hand growing up at our house. For some reason, I was never too keen on the idea of having a vegetable in a sweet pie. I wish I could go back in time and have my younger self try this strawberry rhubarb pie because it is the BEST! If you are unsure about rhubarb, it is time to give this delicious pie a try. With the perfect soft, flaky crust and combination of fruity flavors, I am positive it will make you a believer, too!

It’s rhubarb season right now, so don’t miss out! Fresh rhubarb always tastes best in baked goods. The tart, tangy flavor pairs perfectly with things like muffins, cobblers, and crisps! It is also really easy to prepare. Most fresh rhubarb comes with its toxic leaves already removed, so all you need to do is chop it up and add it to your recipe! This strawberry rhubarb pie is the perfect addition to your summer desserts.

Fresh Strawberry Rhubarb Pie Ingredients

A lot of these ingredients will already be in your pantry, all you need is fresh fruit and a homemade crust to make your pie really pop! See all the measurements in the recipe card below.

• Homemade or Store-Bought Pie Crust: You will need a 9-inch pie crust. You can get this from the store, but if you want your pie to be extra buttery and flaky, try incorporating my grandma’s perfect pie crust!
• Fresh Rhubarb: Chopped into small pieces. Sometimes fresh rhubarb can be hard to find, so you can use frozen rhubarb as a substitute.
• Fresh Strawberries: Hulled and chopped into small pieces.
• Granulated Sugar: To sweeten your fruit filling and help flavors melt together.
• Brown Sugar: Adds moisture and richness to your fruit filling.
• Cornstarch: Keeps fruit filling from becoming too runny. This can also be substituted with tapioca flour.
• Salt: A pinch to enhance flavors.
• Vanilla Extract: To add flavor to your filling. Pure vanilla extract works best.
• Lemon Zest: To balance sweetness and add zesty flavor.
• Lemon Juice: Adds fresh, juicy flavor to your fruit filling.
• Salted Butter: I like using salted butter to enhance the flavors in this pie.
• Egg Yolk: The fat content in an egg yolk adds richness and binds ingredients together.
• Water: To mix with egg yolk to create egg wash.

How to Make Homemade Strawberry Rhubarb Pie

Making a pie at home doesn’t have to be complicated. Follow these instructions for a fresh, delicious pie baked to perfection! This combination of strawberry and rhubarb taste like summer in every bite!

1. Preheat: Preheat oven to 425.
2. Prepare Pie Crust: In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
3. Mix Fruit and Dry Ingredients: In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
4. Add Wet Ingredients and Fill Pie: Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
5. Cover Pie: Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. 
6. Add Egg Wash: Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
7. Bake: Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
8. Cool: Allow to cool at least 30 minutes before serving.

Strawberry Rhubarb Pie Tips and Tricks

Use these tips to help you create a pie so good, your friends and family will fight for the last piece. This strawberry rhubarb pie is a sweet and savory combination that everyone loves!

• Rhubarb: When shopping for fresh rhubarb, look for firm stalks that are not ripped or blemished. If your rhubarb is bright, this typically means that it has a more tart flavor. To prepare fresh rhubarb, simply wash, make sure leaves are discarded, and cut into small pieces. If using frozen rhubarb, thaw and drain before adding to your pie or it will become runny and mushy.
• Strawberries: Make sure your strawberries are plump and deep red in color. Once strawberries are picked, they do not continue to ripen, so avoid strawberries with too much green or white on them.
• Using Too Much Flour: If making your pie crust from scratch, try not to use too much flour when rolling out your dough. It can absorb extra flour and leave you with a hard, tough crust.
• Cold Pie Crust: This is the secret to getting a perfectly flaky crust. When a cold pie crust is put in the oven, a chemical reaction occurs and a flaky outer layer is created.
• Let Your Pie Cool Completely: One of the harder tips to follow, I know, but patience is key! Letting your pie cool completely is the only way to ensure that you will not have a soupy mess when its cut into. Wait at least 30 minutes before serving.

What to Serve With Your Pie

Nothing beats a warm strawberry rhubarb pie with a scoop of melting ice cream on top. It is the perfect dessert for a summer night. Try my homemade keto ice cream or vanilla soft serve frozen yogurt on top for a healthy twist on an indulgent treat. Have extra strawberries and rhubarb on hand? Serve up strawberry rhubarb crisp and muffins for a selection of fruity desserts that will make any get-together a little sweeter!

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Strawberry Rhubarb Crisp

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Rhubarb Muffins

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Vanilla Soft Serve Frozen Yogurt

How Long Does Strawberry Rhubarb Pie Keep?

Your strawberry rhubarb pie will keep at room temperature for up to 2 days with either plastic wrap or tin foil over it. If you live in a very hot climate, though, I don’t recommend keeping your pie at room temperature or your fruits will turn mushy. It is best to keep your strawberry rhubarb pie refrigerated and will last for up to 5 days.

More Amazing Pies

With delicate, buttery crusts and juicy fruit fillings, these other tried and true pie recipes will be a favorite at your cookouts this summer!

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Incredible Homemade Peach Pie

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Perfect Apple Pie

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No-Bake Key Lime Pie

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Triple Berry Pie

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Strawberry Rhubarb Pie

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!

Course Dessert

Cuisine American

Keyword strawberry rhubarb pie

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 12 slices of pie

Calories 138kcal

Author Alyssa Rivers

Ingredients

• 2 homemade pie crust or store bought 9 inch pie crusts
• 3 cups fresh rhubarb chopped
• 3 cups fresh strawberries hulled and cut into large pieces
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¼ cup cornstarch
• Pinch of salt
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1-2 teaspoon lemon juice
• 3 Tablespoon salted butter
• 1 egg yolk
• 2 Tablespoon water

Instructions

• Preheat oven to 425.
• In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
• In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
• Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
• Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
• Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
• Allow to cool at least 30 minutes before serving.

Nutrition

Calories: 138kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 30mg | Potassium: 78mg | Fiber: 1g | Sugar: 23g | Vitamin A: 114IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg

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Lemon Cupcakes

The AMAZING sweet and zesty flavors of these Lemon Cupcakes will have you hooked! Fresh lemon adds a pinch of summer to a classic, decadent treat.

With a perfectly moist sour cream cake base topped with creamy, fluffy frosting, this will be your new dessert of the summer. Red velvet, strawberry, and lemon blueberry are other tried and true cupcake recipes that you will LOVE!

The Best Lemon Cupcake Recipe

Lemon is one of my all-time favorite flavors in baked goods. It is just so fun and bright! The lemon flavor in these cupcakes is just tangy enough to satisfy but not overpowering or sour. With the perfect balance of zesty lemon, sugar, and cream, I have not been able to get enough of these! I cannot wait for you to try these for yourself!

The perfect cupcake starts at its core. Not having moist, buttery cake is honestly a deal-breaker for me when it comes to cupcakes. I have polished this lemon cupcakes recipe by finding the perfect amount of sour cream to add to the cake mix. The extra fat content really makes a difference in how rich and moist the cake is. Sorry waistline!

What You’ll Need to Make Your Cupcakes with Lemon

The perfect ingredients for a perfectly moist cake! All individual measurements can be found in the recipe card below.

• Granulated Sugar: Adds sweetness to your cake mix.
• Lemon Zest: For fresh, tangy lemon flavor in your cake.
• All-Purpose Flour: Gives your cake structure.
• Salt: Enhances flavor.
• Baking Powder: Helps your cake rise.
• Baking Soda: Keeps your cake fluffy and light.
• Sour Cream: The secret ingredient! Because of its high fat content, sour cream makes your cake amazingly moist and enhances flavor.
• Fresh Lemon Juice: Using fresh lemon juice rather than bottled is what gives your cake its perfect juicy flavor.
• Vegetable Oil: Keeps cake moist. You can also use coconut oil, avocado oil, or butter as a substitute.
• Large Egg: For use as a binding agent. Not using an egg in your batter can leave you with a flat cake.
• Vanilla Extract: For rich flavor.

Tasty Lemon Frosting Ingredients

The frosting on these Lemon Cupcakes has the most amazing, light and creamy texture and is bursting with citrus flavor!

• Unsalted Butter: I like using unsalted butter in this recipe to keep the frosting sweet in order to balance the tanginess of the lemon.
• Cream Cheese: Thickens your frosting and adds a tangy flavor.
• Vanilla Extract: For flavor.
• Salt: To enhance all flavors in your frosting.
• Lemon Zest: Adds a pinch of tartness.
• Fresh Lemon Juice: For amazing juicy, summery flavor! Fresh is best.
• Powdered Sugar: For sweetness and a silky, smooth texture.

How to Make Lemon Cupcakes

Without further ado, let’s get to the nitty gritty of making this perfect summer dessert!

1. Preheat and Prep: Preheat oven to 350° and line a muffin tin with cupcake liners. Set aside.
2. Mix Sugar and Lemon Zest: In a medium bowl, use a fork to mix the sugar with the lemon zest. This will release the oils in the zest and help get your cupcakes full of lemon flavor!
3. Add to Sugar Mixture: Add the flour, sugar, salt, baking powder and baking soda to the sugar mixture and whisk together.
4. Mix Wet Ingredients: In another bowl whisk the sour cream, lemon juice, vegetable oil, egg and vanilla together. Add the dry ingredients to the wet and gently mix until just combined.
5. Transfer to Muffin Tin: Scoop evenly into prepared muffin pan.
6. Bake: Bake for 16-18 minutes, until the top of the cupcakes spring back when lightly pressed or a toothpick comes out clean.
7. Cool: Cool in the muffin pan for 10 minutes or so and then remove cupcakes from the pan and allow to cool completely.

Lemon Cream Cheese Frosting Recipe

1. Mix Butter and Cream Cheese: In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes.
2. Add Lemon and Dry Ingredients: Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute.
3. Mix in Powdered Sugar: Add 4 ½ cups of powdered sugar and mix on low until the sugar is mostly absorbed by the wet ingredients. Scrape down the sides and bottom of the bowl and then beat again on medium-high until smooth and fluffy. If the frosting is not as stiff as you would like it, add the remaining cup of powdered sugar and beat again until smooth and stiff.

Making the Best Lemon Cupcakes

Lemon Cupcakes are sure to be a crowd pleaser with their bright, creamy flavor. Use these tips to ensure you make a perfect batch every time!

• Lemons: The best lemons will be heavy and bright yellow in color. Any hints of green indicate that lemons are under-ripe. Avoid lemons with blemishes or that are pale in color- this typically means that they have less juice content and are not as fresh.
• Sift Dry Ingredients: Sifting together your dry ingredients will make sure there are no air bubbles present and you will have a smooth batter.
• Measure Flour: Adding too much flour is a common mistake and will leave your cake hard and dry. Be precise in measuring out your flour.
• Use Pure Vanilla Extract: Using pure instead of imitation vanilla will make a big difference in the way your cupcakes taste. Using pure vanilla gives a more rich, natural flavor.
• Lemon Curd: You can add a small dollop of lemon curd in cupcake liners before cooking for an extra burst of creamy, lemon flavor. If you do not have any on hand, you can use my easy lemon curd recipe to whip some up!
• Use Room Temperature Wet Ingredients: Making sure that your dairy products are at room temperature before adding them to your mixture will ensure a smooth, evenly-mixed batter.
• Filling Cupcake Liners: Make sure to only fill each liner 2/3 of the way full to keep them from overflowing during the cooking process.
• Cool Before Frosting: Make sure your cupcakes are completely cooled before frosting them or your frosting will melt and lose its shape.
• Frosting: Instead of spreading frosting on, try piping by filling a ziplock bag with frosting and cutting a small corner of the bag off.

Storing Your Homemade Lemon Cupcakes

• At Room Temperature: Your cupcakes will keep for up to 2 days at room temperature in either a plastic cupcake container or covered with plastic wrap. Deeper containers are best so that you do not smash your frosting.
• In the Refrigerator: Cupcakes in an airtight container will keep in the fridge for up to 5 days.
• In the Freezer: Cupcakes that have not been frosted can be kept in the freezer for up to 3 months if they have been individually wrapped with plastic wrap and placed in a large ziplock bag.

More Delicious Lemon Desserts

When life gives you lemons… make more tasty desserts! Enhance your baked goods with summery, tart flavor and a blast of vitamin C! I love tangy citrus paired with sweet treats like breads, pancakes, and even brownies! My Perfect Lemon Bars are honestly one of my favorite desserts that I have ever made. Sweet lemon paired with shortbread creates the most amazing, mouthwatering treat! I know you will love these recipes just as much as I do!

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Glazed Lemon Pound Cake

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Lemon Ricotta Pancakes

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Glazed Lemon Brownies

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Perfect Lemon Bars

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Lemon Cupcakes

The AMAZING sweet and zesty flavors of these Lemon Cupcakes will have you hooked! Fresh lemon adds a pinch of summer to a classic, decadent treat.

Course Dessert

Cuisine American

Keyword lemon cupcakes, lemon cupcakes recipe

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12 cupcakes

Calories 520kcal

Author Alyssa Rivers

Ingredients

• ¾ cups granulated sugar
• 1 ½ Tablespoon lemon zest
• 1 ½ cup all purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/2 cup sour cream
• 1/3 cup fresh lemon juice
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Lemon Cream Cheese Frosting

• ½ cup unsalted butter softened
• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ Tablespoon lemon zest
• 2 Tablespoon lemon juice
• 4 ½-5 ½ cups powdered sugar

Instructions

• Preheat oven to 350° degree Fahrenheit and line a muffin tin with cupcake liners and set aside.
• In a medium bowl, use a fork to mix the sugar with the lemon zest. This will release the oils in the zest and help get your cupcakes full of lemon flavor!
• Add the flour, sugar, salt, baking power and baking soda to the sugar mixture and whisk together.
• In another bowl whisk the sour cream, lemon juice, vegetable oil, egg and vanilla together. Add the dry ingredients to the wet and gently mix until just combined.
• Scoop evenly into prepared muffin pan. Bake for 16-18 minutes, until the top of the cupcakes spring back when lightly pressed or a toothpick comes out clean. Cool in the muffin pan for 10 minutes or so and then remove cupcakes from the pan and allow to cool completely.

Lemon Cream Cheese Frosting

• In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes.
• Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute.
• Add 4 ½ cups of powdered sugar and mix on low until the sugar is mostly absorbed by the wet ingredients. Scrape down the sides and bottom of the bowl and then beat again on medium high until smooth and fluffy. If the frosting is not as stiff as you would like it, add the remaining cup of powdered sugar and beat again until smooth and stiff.

Nutrition

Calories: 520kcal | Carbohydrates: 72g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 112mg | Fiber: 1g | Sugar: 58g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg

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THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make.  Everyone will absolutely love and devour it!!

A couple of my most popular shrimp recipes include Creamy Tuscan Garlic Shrimp or Creamy Garlic Shrimp Alfredo. They both include my tried and true creamy homemade sauces and are a must try if you love shrimp!

Grilled Shrimp Recipe

Grilling shrimp is a great way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade.  Due to the size of the shrimp, you will need to put them on skewers so they won’t fall through the grate. I prefer jumbo shrimp for size but this will also work well with smaller size of shrimp. The marinade is that best part of the shrimp and takes them to the next level!

This shrimp recipe is perfect for a quick meal during the week or a side dish along with steak or  lobster. Marinating them is simple and so worth the juicy, flavorful result. This is the best grilled shrimp I have had in a long time.  It will be a go-to meal for a long time to come too!

Shrimp Ingredients:

For the best results, marinade the shrimp ahead of time. This marinade is so simple to make and many of the ingredients are things you will already have as staple ingredients. The savory and tangy juices combined with the grilled shrimp is amazing!

• Jumbo Shrimp: You will need about a pound peeled and de-veined.  Either frozen or fresh will work, but I prefer using fresh so I can skip the thawing process and get the best flavor possible.
• Salt and Pepper: Add salt and pepper to taste before soaking the shrimp in marinade.
• Red Wine Vinegar: Adds a tangy taste and tenderizes the
• Garlic Cloves: Rich depth of flavor
• Italian Seasoning: Use a store bought mix, or make your own by adding a pinch of basil, oregano, rosemary, and thyme.
• Lemon Juice: The acidity will help break down the shrimp and tenderize it.
• Soy sauce: Either regular or low sodium will work great, it is just up to your preference.
• Dijon mustard: Bold flavor and a bit of acid to tenderize.
• Worcestershire sauce: Adds savory, sweet and tangy flavors to the marinade.

Grill Up Some Shrimp!

If you are in need of a quick meal for a weeknight, this grilled shrimp is a fantastic option. It cooks up so quickly. Whisk up this tangy marinade and impress your family with all the flavors. Then, just grab your shrimp and toss it on the grill, and its done in less than 5 minutes!

1. Season and Marinate shrimp: Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce.  Add the shrimp and let marinate for at least one hour or overnight.
2. Grill Shrimp: Preheat grill to medium high heat. Thread the shrimp on the skewers.  Place on the grill. Grill on each side for about two minutes or until no longer pink.

 

What to Serve with Shrimp:

I love to pair this grilled shrimp with some thin angel hair pasta and my amazing Homemade Alfredo Sauce.  A quick salad and some steamed veggies on the side are also a great pairing.  My family loves the combination and fills us all up, even the teenage boys.

The good thing about this grilled shrimp is that it goes with anything really, but if you need a few ideas to get you started, here are my suggestions…

• Rice or quinoa 
• Pasta
• Scalloped potatoes
• Baked potatoes
• Salads
• Steamed vegetables or vegetable skewers

Tips to Make the BEST Grilled Shrimp:

• Do not overcook: Shrimp are fully cooked when they turn a pink color and look opaque and white on the inside. Pull them off the grill as soon as they are done.
• Rinse: Clean your shrimp before cooking them. Rinse in cold water to remove any debris, pieces of shell, etc.
• Cook from frozen: Save yourself time and cook your shrimp directly from frozen. No need to thaw first.
• Pre-cooked shrimp: You can grill pre-cooked shrimp. Essentially you will just be heating them on the grill so it will take less than cook time. You just want to leave them long enough to warm them.

How to Store Shrimp:

Properly storing your shrimp before, during, and after grilling is very important.  Bacteria grows very quickly at temperatures between 40-140 degrees. You will always want to think about keeping your food either colder than 40 degrees or warmer than 140 degrees.  Food should only be left at room temperatures for a maximum of 2 hours.

Grilled shrimp storage should follow these guidelines:

• Tightly pack:  Store shrimp in a shallow airtight container or heavy-duty aluminum foil or plastic wrap.
• Refrigerator: 3-4 days cooked, 1-2 days raw
• Freezer: 3 months cooked, 3-6 months raw
• To re-heat cooked shrimp from frozen: Thaw in the refrigerator and then keep 3-4 days max before cooking. Do not re-freeze.  If you thaw in the microwave or in cold water, it needs to be eaten right away, then discarded.

More Delicious Shrimp Recipes:

• Brown Butter Spicy Garlic Shrimp
• Skillet Garlic Butter Steak and Shrimp
• 15 Minute Garlic Shrimp Stir Fry
• Grilled Lemon Garlic Butter Shrimp with Vegetables
• Sheet Pan Lemon Garlic Butter Shrimp Asparagus

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THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make!  Everyone will absolutely love and devour it!!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American, Caribbean, Mediterranean

Keyword grilled shrimp, grilled shrimp recipe, shrimp grilled, shrimp recipe

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4 People

Calories 372kcal

Author Alyssa Rivers

Ingredients

• 1 pound jumbo shrimp peeled and deveined
• salt and pepper
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves minced
• 1 Tablespoon Italian seasoning
• 1 Tablespoon lemon juice
• 2 Tablespoons soy sauce
• 1 teaspoon dijon mustard
• 1 Tablespoon Worcestershire sauce

Instructions

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Pllace on the grill. Grill on each side for about two minutes or until no longer pink.

Nutrition

Calories: 372kcal | Carbohydrates: 3g | Protein: 24g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1442mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 4mg

 

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