36 fresh or frozen raw, large shrimp peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, quartered and separated
Heat oven to 375 degrees. Cut off the top of the unpeeled garlic bulbs, just enough to expose the individual cloves. Place garlic in a small baking dish and drizzle with oil. Cover and bake for 45 minutes. Cool. Squeeze garlic cloves out of the skin. Place all marinade ingredients into a blender or food processor and process until smooth. Pour 1/2-cup marinade into a separate container and refrigerate until serving.
Place red and yellow bell pepper, onion and shrimp in a shallow baking dish, cover with marinade and refrigerate at least 2 hours.
Spray grill rack with nonstick cooking spray and heat grill to medium heat.
Alternate threading shrimp and vegetables onto 12 metal skewers, leaving a little space between each.
Discard remaining marinade. Grill uncovered 3-5 minutes per side or until shrimp is pink and firm. Place kabobs on a serving tray and drizzle with the 1/2-cup reserved marinade.
Note: If you only have wooden skewers, be sure to soak them in water for 30 minutes before threading with food.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 167; Total Fat: 5g; Saturated Fat: trace; Cholesterol: 64mg; Sodium: 337mg; Carbohydrates: 23g; Fiber: 1g; Protein: 11g
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