Here's a quick and easy-to-follow video recipe for making Shrimp Kabobs with Olive and Tomato Relish—plus a few helpful tips on using marinade.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1-inch chunks
1 lemon, cut into 8 wedges
1/4 cup chopped black olives
1/4 cup chopped tomato es
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Let's Make It
Heat grill to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp and onions alternately onto 4 skewers; thread lemon wedges onto ends. Brush with remaining dressing.
Grill 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
Serve kabobs topped with olive mixture.
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 kabob each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.