Easy ‘n’ Kid-Pleasy: Shrimp and Bacon Kabobs with Basil Aioli


My kiddo saw a video of shrimp bacon kabobs somewhere, and begged me for several days to make them. Once I got to the store for skewers and shrimp (because we always have bacon, obviously), I went for it.

This recipe is so amazingly simple, it barely counts as a recipe. Since I’m obsessed with digestion-enhancing spices, I simply rubbed them with cumin, a bit of Braggs, salt, and pepper.

My little guy helped, too! He’s shaping up to be a pretty capable chef.

Then I threw ’em on my tabletop grill until they were nice ‘n’ brown, flipped ’em, and ate. Next time I’m feeling fancy, I think I’ll whip up a little basil aioli for dipping.

The Skinny

If you’re lazy/a parent/employed/ran out of eggs, add 1 cup Sir Kensington’s Organic Mayonaise, 1 cup crushed, dried basil, and 2 tablespoons lemon juice. Pureé until smooth.

If you want to do it the old fashioned way for whatever reason (including your pride), try this:

Put three eggs in a blender.

Slowly pour in 3/4 cup oil and blend intermittently until smooth.

Add 1 tsp lemon juice and 1 tsp vinegar.

Then either remove and blend the basil before replacing the mayonnaise, or put the fresh basil in a food processor and add to the blender for one last mix.

Easy-peasy, lemon-squeezy, as my kiddo and I like to say.

This is an awesome quick-and-easy weeknight dinner we can have fun making together, and cleanup is super simple, too. We both love meals you don’t have to wait long for, don’t have to pre-meditate, and can dip in mayonnaise.

Now I keep some frozen shrimp on hand at all times so we can bust this out with no forethought. It’s a definite top 10.

Give it a try and let me know how your kiddo’s like it!

 

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