Marinated Shrimp Kabobs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
shrimp
|
*
|
| 8 | ounces |
picante sauce
|
|
| 8 | ounces |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
shrimp
|
*
|
| 231.2 | ml/g |
picante sauce
|
|
| 231.2 | ml/g |
salad dressing, italian
|
|
Directions
Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters).
Drain and place in a bowl.
Pour Picante sauce and Italian dressing over hot shrimp, mixing well.
Cover and chill at least 2 or up to 24 hours, stirring occasionally.
In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Picante Sauce and Italian dressing, stirring occasionally.
Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks.
Arrange on a lettuce-lined platter to serve.
