Margarita Shrimp & Vegetable Kabobs
Yield
4 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
tequila
|
* |
| ¼ | cup |
lime juice
|
|
| 1 | envelope |
salad dressing mix, italian
|
* |
| ½ | cup |
vegetable oil
|
|
| 1 | pound |
shrimp
medium, cleaned |
|
| 1 | x |
mixed vegetables
cut up, such as onions, zucchini, mushrooms, squash, peppers |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
tequila
|
* |
| 59 | ml |
lime juice
|
|
| 1 | envelope |
salad dressing mix, italian
|
* |
| 118 | ml |
vegetable oil
|
|
| 453.6 | g |
shrimp
medium, cleaned |
|
| 1 | x |
mixed vegetables
cut up, such as onions, zucchini, mushrooms, squash, peppers |
*
|
Directions
Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as directed on envelope.
Pour over shrimp and vegetables; cover.
Refrigerate 1 hour to marinate.
Drain; discard dressing.
Arrange shrimp and vegetables on skewers.
Place kabobs on greased grill over hot coals.
Grill 10 to 15 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.
Serve with rice, if desired.
