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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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. âLibby 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:
1. 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.
2. 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. Yield: 12 kabobs.
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