One good recipe for shrimp kabobs on the barbecue is Emeril Lagasse’s spicy barbecued shrimp skewers. To make the recipe, prepare a seasoned coating, grill the coated shrimp on skewers, and serve it with a black bean relish.
In a mixing bowl, combine 1/4 cup of vegetable or olive oil, 1 tablespoon of minced garlic, 1 tablespoon of fresh thyme, 1 tablespoon of chopped cilantro leaves, and 1 seeded and minced jalapeno. Stir in 1 teaspoon of paprika, 1 teaspoon of salt, 1 teaspoon of light brown sugar or honey, 1 teaspoon of ground cumin, and 1/2 teaspoon of Worcestershire sauce. Whisk in 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of red pepper flakes and the juice of 1 lime.
Peel and devein 2 pounds of large shrimp, and toss them in the mixture to coat. Allow the shrimp to rest in the seasonings as you heat the grill. Skewer the shrimp onto metal skewers with four to six pieces of shrimp on each. Cook the shrimp over the grill until slightly charred on both sides and cooked through, approximately three minutes per side.
To make the relish, combine 4 cups of drained, rinsed and cooked black beans with 2 cups of cooked corn kernels, 1 finely chopped red bell pepper, 2 minced large cloves of garlic, and 2 seeded and finely minced jalapenos. Stir in 1/2 bunch of minced scallions, 1/4 cup of chopped cilantro leaves, the juice of 2 limes and 1/2 cup of extra-virgin olive oil. Season with salt and pepper to taste, and allow the relish to rest for a minimum of a half-hour before serving with the shrimp.