These grilled shrimp with red pepper dip are great as an appetizer or a snack on game day. If you are using wooden skewers make sure you soak them in enough water to cover for at least 30 minutes before using. Serves 8 Total Time: 40 minutes + chill time 1 to 24 hours.
2 lbs fresh or frozen shrimp, peeled and deveined, tails intact (if desired)
1 tablespoon olive oil
2 medium red sweet peppers, halve, remove stems, seeds and membranes
1 8oz carton sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Rinse and pat shrimp dry with paper towels. Thread shrimp with wooden or metal skewers, leaving 1/4” between each shrimp. Lightly brush each shrimp with oil, set aside. Lightly brush halved sweet red peppers with remaining oil. Preheat gas grill to medium. Place shrimp and peppers on rack over heat, cover and grill until shrimp are opaque and peppers are slightly charred, turning once halfway through grilling. 9-11 minutes for shrimp and 15 minutes for red peppers.
Immediately wrap peppers in foil, let stand until cool. Place shrimp skewers in a shallow dish, cover and chill 1-24 hours.
Use a knife to peel the skins off the peppers and discard. In a blender combine the peppers, sour cream, salt and pepper, cover, blend with on/off pulses until mixture is coarsely chopped. Transfer to a small bowl, cover and chill for 1-24 hours. Serve dip with shrimp. Yum Yum!