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Party Shrimp and Vegetable Kabobs

Prep Time:
20 min

Total Time:
1 hr 26 min

Makes:
24

1-1/2 lb. (750 g) large shrimp (24 count), peeled, cleaned (24 count)

24 small button mushrooms (1/2 lb./250 g)

2 red bell peppers, cut into 1-inch pieces

1 large red onion, cut into 24 chunks

3 zucchini, cut into 3/4-inch chunks

3/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. chopped cilantro

Grated peel and juice of 1 lime, divided

3/4 cup KRAFT MAYO Real Mayonnaise

1 small clove garlic, minced

THREAD shrimp and vegetables evenly onto 24 small wooden skewers; place in shallow dish. Mix dressing, cilantro and 2 tsp. of the lime peel until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from marinade; discard marinade.

PREHEAT barbecue to medium-high heat or preheat broiler. Place kabobs on greased barbecue or on rack of broiler pan. Grill or broil 5 inches from heat 4 to 6 min. or until shrimp turn pink and vegetables are crisp-tender, turning after 2 min.

MEANWHILE, mix mayonnaise, remaining lime peel, the lime juice and garlic. Serve with the kabobs.

Kraft Kitchens Tips

Variation

Substitute 2 lb./1 kg boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 min. or until chicken is cooked through and vegetables are crisp-tender.

Cooking Know-How

Soak skewers in water for 1 hour before using to prevent them from burning.

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