24 Hours of Daytona - Shrimp and Pepper Skewers

The Winter Break is long and dull, with no races to watch, drivers to cheer on, or countries to cook for. 

But lo, our drivers have not abandoned us to lay low the entirety of the Winter with no entertainment or drama. One of our favorite personalities in F1, Fernando Alonso, did what he does best and added a little excitement to the doldrums, by racing in the 24 Hours of Daytona over the weekend. Although admittedly we did not watch all 24 hours it was fun to see another type of racing and to cook some fun food for the race. 

In looking for Florida recipes I came across an excellent piece of terminology: Floribbean, any guesses? You got it: Floridian and Caribbean. It seems like most foods in Florida have a few things in common: seafood, bright bold flavors, rice and beans are ever present, and most were washed down with a libation (or two).


In the mood for something bright and summery to battle the 'meh' feeling of it being dark at 5:00 and consistently blustery outside, we made grilled Shrimp and Pepper Skewers (we even pulled the cover of the grill and brought it out of dormancy for the occasion), Black Bean and Rice Salad, Fresh Pineapple Salsa, Mojitos, and Key Lime Pie! 

Shrimp Skewers

Shrimp and Sweet Pepper Skewers

Adapted from: Fresh from Florida

1 pound large shrimp, peeled and deveined with tail on
2 large bell peppers, cut into 1-inch squares
2 large onions cut into 1-inch squares
Fresh pineapple chunks
10-16 bamboo skewers (soaked in water for 1 hour) or metal skewers
Sea salt and fresh ground pepper to taste

Skewer Marinade

1/2 cup olive oil
2 tablespoons fresh garlic
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons lime juice
1/4 cup fresh cilantro
Sea salt and fresh ground pepper to taste

Skewer Marinade

1. Combine olive oil, garlic, cumin, chili powder, cilantro and lime juice in a blender and puree until smooth.
2. Taste marinade and adjust seasoning with salt and pepper.


1. Mix shrimp with ¼ of marinade in a medium bowl until coated.
2. Make skewers by alternating shrimp, peppers, onions, and pineapple chunks.
3. Season the completed skewers with salt and pepper and brush on additional marinade.
4. Preheat the grill to medium-high heat.
5. Add skewers to grill and cook for approximately 4-5 minute each side, brushing on more marinade when flipping.

Black bean and rice salad

Black Bean and Rice Salad

From: The Spruce

1 -15 ounce can black beans, drained and rinsed
2 cups long-grain rice, cooked and chilled
1 green bell pepper, diced
1 red bell pepper, diced
1 tomato (or ½ cup cherry or grape tomatoes), chopped
2 to 3 green onions, sliced

3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon cumin
1/4 teaspoon black pepper
Garnish: fresh chopped cilantro     

1. In a large bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper. I like to do this in a mason jar – just add all ingredients put the lid on and shake.
3. Add the dressing mixture to beans and rice and stir gently to blend ingredients.
4. Cover and refrigerate until thoroughly chilled.
5. Toss again before serving and garnish with fresh chopped cilantro.

Pineapple Boat

Fresh Pineapple Salsa 

1 cup finely chopped fresh pineapple
1 bell pepper (any color or combo of colors), finely chopped
1 jalapeño, stemmed and minced
1/2 small red onion, minced
1⁄4 cup cilantro, finely chopped
1 tbsp. fresh lime juice
1 tsp. kosher salt

Mix together all ingredients, serve. 

If you're feeling extra ridiculous you can serve this in... a pineapple boat. To make a pineapple boat, err, bowl, cut 1/3-1/2 of pineapple (vertically) off. Cut up and scoop out inner part of pineapple (use chopped up in recipe and for shrimp skewers), and fill with salsa. Top with cilantro for extra style points. 


For desserts and drinks... Mojitos and Key Lime Pie (posts coming soon!).