"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Lime Shrimp Kebab: Foodie Friday


shrimp kebabs
Shrimp Kebabs

We sat down to eat this shrimp for dinner one hot night last week, everyone started raving about the marinade. Comments like: "This is right on the money." were circulating around the table. All I could think about was, "What the heck did I put in the marinade?" I excused myself, snuck into the kitchen. Scanning the mess I made preparing the meal, and I figured out what I put into the marinade. I jotted it down quickly and returned to the meal. Fortunately, I had not had any wine yet, or this post would not exist.

by Diane Balch

Prep time: 20 minutes                       Serves: 4-6


2 - 3 pounds of shelled and deveined jumbo shrimp
1 red pepper chopped (large pieces for all)
1 green pepper chopped
2 onions chopped
1 pound of white mushrooms larger the better, remove stems.
2 bags of whole wheat pita bread

1/2 cup of lime juice
1 cup of white wine vinegar
The zest of one lime
1 tablespoon of fresh dill
1 teaspoon of salt
1 teaspoon of pepper
1 cup of extra-virgin olive oil
3 cloves of chopped garlic


1) Clean shrimp

2) Whisk marinade ingredients together in a medium size mixing bowl.

3) Put shrimp and marinade together in a gallon zip lock bag. Refrigerate for 1 hour.

4) While shrimp marinades put each type of vegetable on their own skewers and brush them with extra-virgin olive oil and salt. (I find it is best to grill the same type of food on it's own skewer because the cooking time will be the same.)

5) When your grill is at medium heat grill the vegetables first about 2-3 minutes a side. Grill the shrimp after they cook quickly about 2 minutes on each side. 

6) You can grill the pita bread a little too before serving it with the vegetables and shrimp. 

Home Maid Simple
Simple Living with Diane Balch

Spotlight from Last Week:

From: Ms. enPlace

This dish is summer. Spicy shrimp with Avocado on top of a tostadas...so fresh!

From: Newlyweds

Panko flakes make for a light coating on this straight from the garden chicken dish.

From: Pamela's Heavenly Treats

These lemony cupcakes are little bursts of sunshine.

Instructions for Foodie Friday linky:


1) Copy the Foodie Friday Button's html from this website's sidebar.

2) Paste this html to the html page of the recipe you want to link to Foodie Friday. You can also make a word link or post our button on your sidebar. Please link back.
3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can post up to 3 recipes that you have not shared before.

4) Click on "your next" on this page.

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6) Choose how you want to download the photo.


  1. I'm glad to hear I'm not the only one who whips up meals and then have no idea what all went into certain things. :-) You shrimp kabobs look yummy. Thanks for hosting.

    1. You think I would pay attention more now that I'm blogging.... but kids, dogs, neighbors... distractions. Oh, well have a lovely weekend and thanks for joining the party.

    2. Don't I know it! In at least one of my posts I talk about just putting food on the stove and a neighbor stopping by. And then there is the constant moving of toys off kitchen counters and helping with homework.

  2. Hi Diane! Thanks for hosting and have a lovely weekend.

    Anne xx

  3. thanks so much for the feature!

  4. All of these shrimp recipes are making my mouth water! YUM! Thank you for letting me link up my peanut chicken recipe. Have a great weekend.

  5. What yummy looking features! Thanks so much for hosting :)

  6. Ha :) The wine thing made me laugh! Thank you so much for hosting, Diane. I hope you and your family have a safe and happy weekend and 4th!

  7. Hello! Thanks for another link party. Freezing Beans (#31) are easy to do beforehand and freeze for later use. I have a tutorial on how to do this and how to avoid BPA that are in most canned foods. Plus, beans are cheap! Hope you enjoy!

    1. Thanks very much. I have been looking for the few companies who don't use BPA in their cans. This is a better idea.

  8. Thank you for extending an invitation for me to join your linky party. So many wonderful recipes to visit ;). Love your lime shrimp kabobs. I'm such a fan of lime this summer... plan to squirt some on my skirt steak tonight. I'm pinning your recipe. Have a great weekend.

    1. Yes, I have been on a lime kick myself.. it is such a bright taste to add....makes any dish summery.

  9. Thanks for the invite and hosting this party, Diane! Have a fabulous Friday! :)


  10. I'm sharing my super-tasty Ginger and Lime Chicken salad, and my multi-purpose crepes/tortillas (gluten free, dairy free). Thanks for hosting!

    1. You've given me an idea. Ginger might be nice with my lime shrimp kebab?

  11. TGIF Diane! thanks for the party - your kebabs looks delicious!

  12. Mmm... I like the idea of dill with the lime- ill have to try that marinade for sure! Thanks so much for hosting this fun blog carnival every week-I love seeing all the great recipes! Blessings. :)

  13. Thank you so much for hosting! Your kebabs look awesome!

  14. Hi Diane! Thank you for hosting your wonderful Foodie Friday. I always enjoy linking here.

    And a very special thank you for nominating me and my blog for the Versatile Blogger award. I am truly, truly honored. Thank you!!

    Have a great weekend!

    1. You are very welcome and thank you for so kindly promoting this party on social networks.

  15. Thank you for the feature! Thank you also for the laugh and this delicious shrimp recipe (I'm on a shrimp kick).

    I actually do remember take notes as I cook (most of the time). My problem is that I jot things down on scratch paper, junk mail envelopes, etc and then I forget where I put them!

    1. I bought a special spiral notebook... do I use it??? I've definitely chucked a few recipes in my time.

  16. Love those shrimp kabobs! What a great idea for the fourth! Have a wonderful weekend and holiday!

  17. Thanks for visiting my blog and suggesting I visit Foodie Friday. Thank you for hosting. I've brought a Georgia Caprese Salad - a southern peachy version of the Italian favorite.

    Love your shrimp and lime kebab. I'm always ready for shrimp.

    1. So glad I found you. Your dish sounds wonderful.

  18. That marinade looks delicious, Diane, and I think it would work with other seafoods. Anything with that tangy lime flavoring works at my house. Is there a reason you don't use a grill pan? I understand your comment about each veggie cooks in its own time, but I just wonder about throwing them all together.

  19. Yes, I think lime works with all seafood and fish. The grill pan: I just like to look at each vegetable and turn it over individually on the fire.

  20. This looks fabulous! Thanks for sharing at Must Try Monday!

  21. Diane,
    Thanks for hosting! Have a wonderful holiday week :)

  22. Such a great marinade. Thanks for sharing on Southern Sundays! Have a great holiday.

  23. Hi Diane,
    This is a great Shrimp Dish. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  24. Your shrimp looks absolutely delicious. I like the addition of the diil to the marinade. I have to remind myself to make notes when I'm cooking too!

    By the way, I don't notice a link back to Hearth & Soul on this post - we do ask that you please provide a link back to one of the hosts actually in the post, not on a separate page. Thank you :)

    1. No problem, just trying to keep the post from being too cluttered. I wish I could figure out how to make those cool mini button collections.

  25. Diane,
    This is so funny because this is the exact reason I started to keep a notepad next to the coffee maker. Whenever I do something different or new I jot it down so I can remember for next time. While I don't eat seafood, my husband and son LOVE it and this sounds like it would be a huge hit so I will give it a try for them. Thanks so much for linking up to Creative Thursday last week. I can't wait to see what you link up next. Have a great week.


  26. Diane, thanks for bringing these kebabs to the BBQ. Cheers


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