Chili-Lime Shrimp Kabobs

Name: Chili-Lime Shrimp Kabobs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 kabobs.
Cuisine: Mexican Appetizers, Mexican Recipes
Ingredients: 2 tablespoons lime juice; 2 tablespoons olive oil; 4-1/2 teaspoons white wine vinegar; 2 garlic cloves, crushed; 1 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 24 uncooked medium shrimp, peeled and deveined; 1 large sweet red pepper, cut into 24 pieces

Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. —Libby Walp, Chicago, Illinois

Ingredients

2 tablespoons lime juice
2 tablespoons olive oil
4-1/2 teaspoons white wine vinegar
2 garlic cloves, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
24 uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, cut into 24 pieces

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade.
On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Nutrition Facts

1 kabob: 32 calories, 1g fat (0 saturated fat), 31mg cholesterol, 46mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat.

Reviews

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Average Rating:

mrsnelson1530

Feb 22, 2013

Delicious
spronovo

Oct 22, 2012

The marinade for this recipe is excellent. Next time I plan on using jumbo shrimp to make them a bit juicier as the medium sized shrimp dried out a little on the barbeque.