Appetizer

Party Shrimp and Vegetable Kabobs

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prep time

20 min

total time

1 hr 26 min

makes

24 servings, 1 kabob (39 g) each

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kraft

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What You Need

1-1/2 lb. (675 g) uncooked large shrimp, peeled, deveined

24 small mushrooms (1/2 lb./225 g)

3 zucchini, cut into 3/4-inch chunks

2 red peppers, cut into 1-inch pieces

1 large red onion, cut into 24 chunks

3/4 cup Kraft Calorie-Wise Zesty Italian Dressing

2 Tbsp. chopped fresh cilantro

Zest and juice from 1 lime, divided

3/4 cup Kraft Mayo Calorie-Wise Mayonnaise Type Dressing

1 small clove garlic, minced

Make It

THREAD shrimp and vegetables onto 24 small wooden skewers; place in shallow dish. Mix dressing, cilantro and 2 tsp. zest; pour over kabobs. Refrigerate 1 hour to marinate.

HEAT greased barbecue to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until shrimp turn pink, turning after 2 min.

MIX mayonnaise, remaining lime zest, juice and garlic. Serve with the kabobs.

kraft kitchens tips

Variation

Substitute 2 lb./900 g boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 min. or until chicken is done, turning after 4 min.

Healthy Living

Save 40 calories and 4.5g of total fat per serving by preparing with Kraft Calorie-Wise Zesty Italian Dressing and Kraft Mayo Calorie-Wise Mayonnaise Type Dressing.

Use Your Broiler

Assemble and marinate kabobs as directed. Place on rack of broiler pan. Broil, 6 inches from heat, 4 to 6 min. or until shrimp turn pink, turning after 2 min.