Blackened Shrimp Kebobs

• 40 (13 to 15 count size) shrimp, peeled and deveined
• 3 teaspoons kosher salt
• 5 tablespoons Irvine Spices Cajun Blackening Spice
• 1/3 cup lemon juice
• 2 red bell peppers
• 2 yellow bell peppers
• 2 white onions

1. Special equipment: 8 long wooden skewers, soaked in water
2. Heat your grill.
3. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice.
4. Set aside.
5. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc.
6. Grill on all sides, brushing with marinade as it cooks.
7. Let vegetables caramelize.
8. Lightly blacken shrimp, being careful not to burn.
9. Serve immediately.

count, kosher salt, spice, lemon juice, red bell peppers, yellow bell peppers, white onions

Taken from www.foodnetwork.com/recipes/blackened-shrimp-kebobs-recipe.html (may not work)