This Creamy Dijon Dill Sauce goes perfectly with these grilled Shrimp Kabobs!

I thought I’d try a new sauce for kabobs. Because everything is better with sauce!

I intended this for grilled salmon, but ended up making shrimp kabobs.

A little experiment if you will! Plus, my first harvest from the garden!

Shrimp Kabobs with Creamy Dijon Dill Sauce

I must say the sauce was delicious! It was zippy like cocktail sauce, but with a dijon flavor!

Prep Time15

Cook Time25

Servings - servings

Thaw shrimp. Cut green pepper and onion into skewer size pieces.
Place shrimp, green pepper, and onion on skewers.
Brush with olive oil and sprinkle with a few dashes of dill.
Grill for 5-6 minutes on each side, until cooked through.
In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.
In medium saucepan, bring 1 cup of rice in 2 1/2 cups of water to boil. Reduce heat and simmer for 20 minutes, until brown rice is cooked through. Fluff with fork before serving.
Soak and wash spinach leaves. Steam in stovetop steamer for 4-5 minutes.
Serve Shrimp Kabobs with Creamy Dill Sauce, Rice and Steamed Spinach.

B. Keefer says
May 30, 2009 at 1:02 am
Your shrimp look like they were already cooked. Did they come out rubbery? I like the idea and the sauce sounds tasty!
- Erin says
  May 30, 2009 at 9:41 am
  They were cooked…one of the skewers was a bit overdone, but the rest were good. The boys gobbled them up!
Carla says
June 1, 2009 at 7:21 am
This looks awesome & I will definitely be trying this one! Question… where did you use the parsley? As a garnish on the rice or within the dipping sauce? Thanks so much – I love your blog/website!!
Kandi says
June 2, 2009 at 11:28 am
I made this over the weekend and we LOVED it! I added some chopped squash and zucchini to the kabobs though. You’re recipes are awesome!!
Lanie says
June 5, 2009 at 7:47 am
I linked to this post in my Friday Favorites