1 medium-size sweet red pepper, cut into 1-inch pieces
1 medium-size green pepper, cut into 1-inch pieces
8 pearl onions
Vegetable cooking spray
How to Make It
Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add shrimp. Seal bag; turn bag to coat shrimp. Marinate in refrigerator 15 minutes.
Combine mayonnaise and horseradish; stir well. Cover and chill while shrimp marinates and cooks.
Remove shrimp from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
Thread vegetables onto 3 (12-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetable kabobs on rack; grill, covered, 3 minutes.
While vegetables cook, thread shrimp onto 5 (12-inch) metal skewers. Place shrimp kabobs on rack; grill, covered, 5 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with reserved marinade. Serve with mayonnaise mixture.
Buy peeled and deveined shrimp from your supermarket's seafood department, and you'll save work and time.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook