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Prep Time: 22 Minutes Cook Time: 8 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup light beer |
1/2 cup chili sauce |
1/3 cup no-salt-added ketchup |
1 teaspoon hot sauce |
1 pound peeled and deveined large fresh shrimp |
1/3 cup nonfat mayonnaise |
2 teaspoons prepared horseradish |
1 medium-size sweet red pepper, cut into 1-inch pieces |
1 medium-size green pepper, cut into 1-inch pieces |
8 pearl onions |
vegetable cooking spray |
Directions:
1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add shrimp. Seal bag; turn bag to coat shrimp. Marinate in refrigerator 15 minutes.
2. Combine mayonnaise and horseradish; stir well. Cover and chill while shrimp marinates and cooks.
3. Remove shrimp from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
4. Thread vegetables onto 3 (12-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetable kabobs on rack; grill, covered, 3 minutes.
5. While vegetables cook, thread shrimp onto 5 (12-inch) metal skewers. Place shrimp kabobs on rack; grill, covered, 5 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with reserved marinade. Serve with mayonnaise mixture.
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