Ideal Protein 4th of July Recipe: Surf ‘N Turf Kabobs with Piña Colada Cooler

Ideal Protein 4th of July Recipe: Surf ‘N Turf Kabobs with Piña Colada Cooler

Ideal Protein 4th of July Recipe: Surf ‘N Turf Kabobs with Piña Colada Cooler:  This week’s recipe has some holiday flair. Our Surf ‘N Turf Kabobs with the added bonus of our Piña Colada Cooler, perfect for your 4th of July BBQ!! A refreshing and healthy way to bask in the sun and fun!!! Happy 4th!!













3 oz of large shrimp
5 oz lean grass fed beef cut is 1inch cubes
4 cherry tomatoes
1 medium zucchini cut in 1 inch chunks (Feel free to use any of your favorite IP compatible veggies!)

For lemon baste:

1 Tbsp of olive oil
2 Tbsp of lemon juice
2 Tbsp Dijon mustard


1. Thread the meat, shrimp, cherry tomatoes, and zucchini onto skewers.
(If using wooden skewers soak in water first, to avoid charring). Cover
and chill the kebabs until you are ready to cook (You can do this up to
half a day ahead.)

2. To make the baste, mix together the olive oil, lemon juice, mustard and
desired seasoning. (This can be made ahead and chilled too.)

3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush
with the baste, stirring it first to make sure the ingredients are
blended. Cook for 5-10 minutes, turning often, until the shrimp turns a
pink and the vegetables are just tender. Serve while still hot by it’s
self or over a bed of lettuce.

Ideal Protein Piña Colada Cooler












One I.P. piña colada drink mix (To order, visit HERE)
5 oz water


Mix drink mix and water. Add to blender with ice. Blend. Serve in
hurricane glass with straw and cocktail umbrella.

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