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Margarita Shrimp Kabobs

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

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
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
340mg
14%
Potassium
390mg
11%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Don't slice the zucchini too thick or it won't be cooked through when the shrimp are ready.

Serve the kabobs with warm whole wheat pita bread and a garden salad on the side.

Directions

  • 1 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.
  • 2 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.
  • 3 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.

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