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Grilled Shrimp Kabobs


Thursday, January 01, 2004
Appetizers-Side Dish/Seafood/Grilling
4 servings, 1 kabob each
2/3 C. light soy sauce1 tsp. dried oregano leaves
½ tsp. chili powder
½ tsp. crushed red pepper flakes
¼ tsp. ground cumin
2 tsp. minced garlic
1 T. lime juice
1 tsp. olive oil
In a medium bowl, combine marinade ingredients with a wire whisk. Set aside. Using four 10-inch metal skewers, alternate onion, shrimp, pepper and mushrooms, using 3 mushrooms and 3-4 pieces onion, shrimp and pepper per kabob. Start and end with onion. Place skewers in a 9 x 13-inch baking dish. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Meanwhile, preheat grill or broiler. Grill or broil kabobs 10 minutes or until vegetables are tender, turning once and brushing frequently with marinade. Serve immediately.
Nutrition Facts:
136 calories, 8g carbohydrate, 21g protein, 2.8g fat, 0.5g saturated fat, 129mg cholesterol, 1.6g dietary fiber, 421mg sodium
Adapted recipe by Grace Bandeh, RD, LD

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