Recipes Club
Crevettes ::: Party Shrimp and Vegetable Kabobs

Source : Kraft
Ingredients
  • 1-1/2 lb. (675 g) uncooked large shrimp, peeled, deveined
  • 24 small mushrooms (1/2 lb./225 g)
  • 3 zucchini, cut into 3/4-inch chunks
  • 2 red peppers, cut into 1-inch pieces
  • 1 large red onion, cut into 24 chunks
  • 3/4 cup Kraft Calorie-Wise Zesty Italian Dressing
  • 2 Tbsp. chopped fresh cilantro
  • Zest and juice from 1 lime, divided
  • 3/4 cup Kraft Mayo Calorie-Wise Mayonnaise Type Dressing
  • 1 small clove garlic, minced
Preparation
  1. Thread shrimp and vegetables onto 24 small wooden skewers; place in shallow dish. Mix dressing, cilantro and 2 tsp. zest; pour over kabobs. Refrigerate 1 hour to marinate.
  2. Heat greased barbecue to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until shrimp turn pink, turning after 2 min.
  3. Mix mayonnaise, remaining lime zest, juice and garlic. Serve with the kabobs.
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