Prep Time
22 Mins
Cook Time
8 Mins
Marinate Time
15 Mins
Yield
4 servings.

How to Make It

Step 1

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.

Step 2

Combine mayonnaise and horseradish; stir well. Cover and chill while shrimp marinates and cooks.

Step 3

Remove shrimp from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.

Step 4

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.

Step 5

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.

Chef's Notes

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

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