1 1/2pounds largeshrimpabout 28, peeled and deveined
1large jarmarinated artichokesdrained and marinade reserved (double-check ingredients to make sure they’re paleo-approved...most are), or use 2 small jars
4mediumvine-ripened tomatoesquartered
1teaspoonsea salt
2teaspoonsfreshly ground black pepper
1teaspoongarlic powder
bamboo skewersor metal
Lemon wedgesfor garnish
Instructions
Preheat outdoor grill to MEDIUM-HIGH.
Alternately thread shrimp, artichoke hearts and tomatoes onto skewers until all ingredients are used up.
Brush kabobs with reserved artichoke marinade then season evenly with salt, pepper and garlic powder. Grill kabobs for 3 to 6 minutes per side or until shrimp are pink and opaque.
Serve with lemon wedges on the side.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.