Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.
Make the vegetable foil pack: Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning.
Fold the sides of the foil up and crimp it tightly on top to make a packet.
I wouldn’t go smaller than that on the shrimp or they will overcook on the grill. If you go larger, just do fewer shrimp per skewer. For dishes like this, I like to grill peeled shrimp so you can slide them from the skewer onto the plate!
TIPS AND TRICKS FOR GRILLING SHRIMP
The main trick to grilling shrimp is to cook it on high heat for a short time. You want to get a quick sear on them and they are done. If you overcook them they will get rubbery.
