Post by Chris in NM on Sept 4, 2002 12:44:33 GMT -6
Mexican Shrimp Kabobs
2 Tbl. lemon juice
2 Tbl. olive oil
2 tsp. chili powder (watch this, it really gets hotter the longer you cook it!)
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. salt
1 lb. lg. shrimp, peeled and deveined
1 c. mushrooms, cut in 1/2
1 red bell pepper, cut in 1" cubes
1 green bell pepper, cut in 1" cubes
1 red onion, cut in thick slices
Soak the wooden skewers for 20 to 30 minutes prior to using. In plastic baggie, combine lemon juice, olive oil, chili powder, cumin, garlic powder, oregano and salt. Add shrimp and toss to coat. Refrigerate 15 min. to 1 hr. Skewer the shrimp alternately with the vegetables. Broil or grill kabobs 7 - 8 min., turning frequently or until shrimp are cooked through and vegetables are tender. Serve with steamed rice/wild rice. Serves 4 to 6. You will need to toss the used marinade.