Yield: 6 servings
Alternately thread shrimp, peppers, onion and cherry tomatoes onto skewers*, leaving a 1/2- inch space between pieces. Place in a large shallow dish or heavy-duty, re-sealable plastic bag.Whish together lime juice, oil, honey, garlic, cilantro and ground pepper in a small bowl. Pour mixture over kabobs; cover or seal and refrigerate 1 hour, turning occasionally.Remove shrimp kabobs from marinade, discard marinade.Grill, covered on medium-high setting for 5 minutes or until shrimp turn pink, turning kabobs once. Serve immediately.
*Note:If using wooden skewers, first soak in water for 30 minutes to prevent burning.
Please note that some ingredients and brands may not be available in every store.
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