Margarita Shrimp Kabobs

Hold a fiesta on your grill with shrimp marinated in lime, salt and tequila. Skewered with bright red peppers and fresh green zucchini and it both looks and tastes like a party.

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

1: teaspoon grated lime peel

1/4: cup lime juice

2: cloves garlic, finely chopped

2: tablespoons tequila, if desired

1/4: teaspoon salt

1: lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed

1: medium zucchini, cut into 1/2-inch slices

1: large red bell pepper, cut into bite-size pieces

1: tablespoon olive or vegetable oil

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Directions

1 Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
2 On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
3 Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

EXPERT TIPS

Expert Tips

Don't slice the zucchini too thickly or it won't be cooked through when the shrimp are ready.

Try these kabobs with a garden salad and warm whole wheat pita bread.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 160mg; 160%;
Sodium: 340mg; 340%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 80%;
Calcium: 4%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;