• 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

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.

Prep Time: 20 min.
Total Time: 1hr. 26min.
Servings: 24
Nutritional Information
1 kabob (39 g) each
AMOUNT PER SERVING
Calories 60
% Daily Value
Total fat 2.5g
Saturated fat 0.4g
Cholesterol 45mg
Sodium 135mg
Carbohydrate 3g
Dietary fibre 1g
Sugars 2g
Protein 5g
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 6 %DV

*Substitute 2 lb./900 g boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 min. or until chicken is done, turning after 4 min.