Prep 10 mins
Cook 10 mins
This is a recipe I found on Taste of Home site that I would like to try soon as it sounds delicious!! They show these being served as an appetizer, serving 12 people with 2 shrimp a piece. They could also be served as a main entree, serving 3-4.
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 4 1⁄2 teaspoons white wine vinegar
- 2 garlic cloves, crushed
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 24 large raw shrimp, peeled and deveined
- vegetables, your choice
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade.
- On each of 12 metal or soaked wooden appetizer skewers, thread two shrimp and any veggies you want to add. Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 5-8 minutes or until shrimp turn pink, turning once.