Mexicana Shrimp and Vegetable Kabobs Recipe

For a taste of Mexico, try this robust and zesty marinade on seafood or meat.
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  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick® Chili Powder
  • 1/2 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 1/4 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • 5 cups assorted vegetable pieces, such as zucchini, onions, mushrooms and bell pepper
15 mins
5 mins

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. Thread shrimp and vegetables alternately onto skewers.

3. Broil or grill over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.

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Nutrition (per serving)
Calories: 205 Calories
Fat: 9 Grams
Protein: 22 Grams
Cholesterol: 180 Milligrams
Carbohydrates: 9 Grams
Sodium: 375 Milligrams
Fiber: 3 Grams

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