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Party Shrimp And Vegetable Kabobs

  • Prep Time: 20 Minutes (Total Time: 1 Hour 20 Minutes)
  • Serving Size: 12
  • 2 pound large Shrimp, Peeled, Cleaned
  • 24 small Button Mushrooms
  • 2 medium Red Peppers, Cut Into 1 Inch Pieces
  • 1 large Red Onion, Cut Into Three Fourth Inch Chunks
  • 1 large Zucchini, Cut Into Three Fourth Inch Chunks
  • 24 Wooden Skewers
  • 3/4 cup KRAFT Italian Dressing
  • 2 tablespoons Chopped Cilantro
  • 1 tablespoon Grated Lime Peel, Divided
  • 3/4 teaspoon Ground Red Pepper (or To Taste), Divided
  • 3/4 cup KRAFT Mayo Real Mayonnaise
  • 1 tablespoon Lime Juice
  • 1 small Garlic, Minced
  • ARRANGE shrimp and vegetables evenly on skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. of the lime peel and 1/2 tsp. of the ground red pepper until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from the marinade; discard marinade.

    PREHEAT grill to medium-high heat or preheat broiler. Place kabobs on greased grill or on rack of broiler pan. Grill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink and vegetables are crisp-tender, turning after 4 minutes.

    MEANWHILE, mix mayo, lime juice, garlic, remaining 1 tsp. grated lime peel and 1/4 tsp. ground red pepper. Serve with the kabobs.



    Prepare as directed, using KRAFT Light House Italian Reduced Fat Dressing and KRAFT Mayo Light Mayonnaise.


    Substitute 2 lb. boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 minutes or until chicken is cooked through and vegetables are crisp-tender.


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