Mexicana Shrimp and Vegetable Kabobs

Name: Mexicana Shrimp and Vegetable Kabobs
Prep time: 15 min
Cook time: 8 min
Yield: 4
Cuisine: Mexican,
Ingredients: 2 tbsps lemon juice; 2 tbsps olive oil; 2 tsps McCormick® Chili Powder; 1/2 tsp McCormick® Cumin, Ground; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Oregano Leaves; 1/4 tsp 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

For a taste of Mexico, try this robust and zesty marinade on seafood or meat.

15m

PREP TIME

8m

COOK TIME

205

CALORIES

12

INGREDIENTS

Servings: 4

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

KEY PRODUCTS

INSTRUCTIONS

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