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Appetizers

Zesty Shrimp and Vegetable Kabobs

Zesty Shrimp and Vegetable Kabobs recipe
photo by:kraft
Nothing says "party" like a shrimp & vegetable kabob. Our zesty marinade and a spicy mayo mix will make a huge splash poolside—or anywhere at all.
time
prep:
25 min
total:
1 hr 25 min
servings
total:
24 servings
Magazine Acquisition

What You Need

2
lb.  uncooked large shrimp, peeled, deveined
24
small  fresh mushrooms
2
 red bell peppers, cut into 1-inch pieces
1
large  red onion, cut into 3/4-inch chunks
1
large  zucchini, cut into 3/4-inch chunks
3/4
cup  KRAFT Zesty Italian Dressing
2
Tbsp.  chopped fresh cilantro
1
Tbsp.  each zest and juice from 2 limes, divided
3/4
tsp.  ground red pepper (cayenne), divided
3/4
cup  KRAFT Real Mayo Mayonnaise
1
small  clove garlic, minced

Make It

THREAD shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.

HEAT greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.

SERVE kabobs with mayo mixture.

Kraft Kitchens Tips

Variation
Prepare using KRAFT Lite House Italian Dressing and KRAFT Light Mayo Reduced Fat Mayonnaise.
Variation
Substitute 2 lb. boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 min. or until chicken is done and vegetables are crisp-tender.
Use Your Broiler
To broil the kabobs instead of grilling them, place the drained marinated kabobs on rack of broiler pan. Broil, 6 inches from heat, 8 min. or until shrimp turn pink, turning after 4 min.
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