Mexicana Shrimp and Vegetable Kabobs

For a taste of Mexico, the robust and zesty marinade is great for seafood or meat.

Prep: 15 min | Cook: 8 min | Yield: 4 servings

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons McCormick® Chili Powder
• 1/2 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Oregano Leaves
• 1/4 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 1 medium red bell pepper, cut into chunks
• 1 medium red onion, cut into thin wedges
• 1 medium zucchini, sliced
• 1 cup halved mushrooms

Instructions

1. Mix first 7 ingredients in small bowl.
2. Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.
3. Refrigerate for 15 minutes.
4. Remove shrimp from marinade. Discard any remaining marinade.
5. Alternately thread shrimp and vegetables onto skewers.
6. Broil or grill over medium heat for 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.

Nutrition

Per serving: Calories 205 Total Fat 9g Cholesterol 180mg Sodium 375mg Carbohydrates 9g Fiber 3g Protein 22g

Attribution

Recipe used with permission from: McCormick