Coastal Living OCTOBER 2007
Combine first 6 ingredients in a bowl.
Thread shrimp, tomatoes, onion, and bell pepper on 4 (12-inch) skewers. Place kebabs in a shallow dish; brush with marinade. Cover and refrigerate 1 hour.
Remove kebabs from marinade, and discard marinade. Grill kebabs over high heat (400° to 500°) 4 to 6 minutes or just until shrimp are opaque, turning once. Sprinkle with salt and serve with lime wedges and Grilled Flank Steak and Cilantro Butter.
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