1 lb bagged Little Potatoes
1 bunch broccoli
12 large shrimp, peeled and deveined
1 1/2 lemons, juice only
3 tbsp fresh thyme, chopped
2 tbsp olive oil
salt, to taste
pepper, to taste
In large, microwave-safe bowl, microwave potatoes on high 5 minutes.
Chop broccoli into large pieces.
Add broccoli and shrimp to bowl once potatoes are steamed.
Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste.
Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.
To find more ways to savor springtime meals outdoors with your family, visit littlepotatoes.com.
Shrimp, Broccoli and Potato Skewers with Lemon and Thyme