Creamy mayonnaise and fiery chopped chipotle peppers make a fine sauce for grilled shrimp served on sliced jicama chips.
What You Need
Original recipe yields 24 servings
1/2 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped canned chipotle peppers in adobo sauce
24 uncooked deveined peeled medium shrimp
1 jicama, peeled
1 green onion, thinly sliced
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Let's Make It
Heat grill to medium heat.
Mix mayo and peppers until blended. Reserve 3 Tbsp. to brush onto shrimp as it cooks. (See next step.)
Thread shrimp onto skewers; grill 5 min. or until shrimp turn pink, turning occasionally and brushing with reserved mayo mixture for the last few minutes. Cool slightly.
Cut jicama into 24 slices; top with remaining mayo mixture, shrimp and onions.
Sprinkle with 2 Tbsp. finely chopped red bell peppers just before serving.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.