Mexicana Shrimp and Vegetable Kabobs Recipe

Ingredients
<br>- 2 tablespoons fresh lemon juice
<br>- 2 tablespoons olive oil
<br>- 1/4 teaspoon salt
<br>- 2 teaspoons McCormick® Chili Powder
<br>- 1/2 teaspoon McCormick® Ground Cumin
<br>- 1/2 teaspoon McCormick® Garlic Powder
<br>- 1/2 teaspoon McCormick® Oregano Leaves
<br>- 1 pound large shrimp, peeled and deveined
<br>- 2 small zucchini, cut into 1/2-inch slices
<br>- 1 cup mushrooms, cut in half
<br>- 1 red bell pepper, cut into 1 inch pieces
<br>- 1 red onion, cut into 1 inch cubes
<br><p></p>Directions
<br>step 1: In a glass bowl or self-closing plastic bag, combine marinade ingredients.  Add shrimp and toss to coat.  Refrigerate 15 minutes.
<br>step 2: Skewer the shrimp alternately with the vegetables.
<br>step 3: Broil or grill kabobs 7-8 minutes, turning frequently, or until the shrimp are cooked through and vegetables tender.
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Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 teaspoons McCormick® Chili Powder
- 1/2 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1 pound large shrimp, peeled and deveined
- 2 small zucchini, cut into 1/2-inch slices
- 1 cup mushrooms, cut in half
- 1 red bell pepper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch cubes

Directions
step 1: In a glass bowl or self-closing plastic bag, combine marinade ingredients. Add shrimp and toss to coat. Refrigerate 15 minutes.
step 2: Skewer the shrimp alternately with the vegetables.
step 3: Broil or grill kabobs 7-8 minutes, turning frequently, or until the shrimp are cooked through and vegetables tender.

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