Grilled Shrimp and Bell Pepper Kabobs with Hellfire® Smoked Habanero Salt

For those who love the flavors of smoke and habanero heat, these grilled shrimp and bell pepper kabobs are fantastic for any dinner from the grill.

Key Ingredient(s)

Hellfire® Smoked Habanero Sea Salt
  • Servings: 3-4
  • Preparation Time: 30 minutes
  • Cook Time: 15 minutes


  • 1 pound shrimp, peeled and de-veined
  • 2 medium red or green bell peppers, cut into 1 inch pieces
  • 1 small red onion, cut into 1” pieces
  • ¼ cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 sprigs parsley, chopped
  • ½ teaspoon Hellfire Smoked Habanero Sea Salt
  • About 10 wooden skewers (12 “ long) or 10 metal skewers (12” long)
  • Lime wedges for squeezing (optional)


  1. If using wood skewers: soak for about 20 minutes, fully immersed in water. This will help prevent wood skewers from burning. If using metal skewers, no need to prep them. Just make sure they’re scrubbed clean.
  2. In small bowl, combine butter, garlic, parsley and Hellfire Smoked Habanero Sea Salt. Set aside.
  3. Skewer shrimp, bell peppers and onion until they fill the length of the skewers. You should be able to fit about 3 shrimp, 3 pieces of bell peppers and 3 pieces of onion on each skewer. Repeat until all ingredients are on the skewers.
  4. Heat grill on medium-high heat and grill the skewers until the shrimp is cooked through, about 2 minutes on each side.
  5. Place cooked shrimp skewers on a platter and right before serving add additional Hellfire Smoked Habanero Sea Salt to taste.
  6. Serve with lime wedges on the side for squeezing.