chili lime shrimp kabobs
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
Preparation:
- 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.
Notes:
- we roasted vegetabes seperately, so we only did the beef on the bbq.
Prepared: 2013-05-12
Makes: 12 kabobs
Calories: 32 calories per kabob
Source: tasteofhome.com