MARGARITA SHRIMP KABOBS

Margarita Shrimp Kabobs image

Hold a fiesta on your grill with shrimp marinated in lime, salt and tequila. Skewered with bright red peppers and fresh green zucchini and it both looks and tastes like a party.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped
2 tablespoons tequila, if desired
1/4 teaspoon salt
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 medium zucchini, cut into 1/2-inch slices
1 large red bell pepper, cut into bite-size pieces
1 tablespoon olive or vegetable oil

Steps:

Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g