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Shrimp Kebobs with Jalapeno-Lime Marinade
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Kate Ransdell


  • 4 lbs (1.8 kg). large shrimp, peeled, deveined and butterflied
  • 1 cup (225 ml) thawed orange juice concentrate, undiluted
  • 2 tsp (10 ml) grated lime rind
  • 1/2 cup (125 ml) fresh-squeezed lime juice
  • 1/2 cup (125 ml) honey
  • 4 tsp (20 ml) ground cumin
  • 1/2 tsp (2 ml) salt
  • 6 cloves garlic, minced
  • 2 Tbsp (30 ml). minced fresh cilantro
  • 4 jalapenos, seeded and chopped
  • 4 red bell peppers, cut into 1-inch cubes
  • 2 large sweet onions, quartered
  • lime wedges
  • Combine first 10 ingredients (shrimp through jalapenos) in a large zip-top plastic bag; seal and marinate in refrigerator for at least 30 minutes, no longer than 2 hours.
  • Remove shrimp from bag, reserving marinade.
  • Thread shrimp, bell pepper cubes, individual onion slices, and finished with one lime wedge onto skewers, using 4 shrimp per skewer.
  • Heat marinade to boiling.
  • Prepare grill or broiler.
  • Place skewers on grill rack or broiler pan coated with cooking spray.
  • Cook 4 minutes on each side or until shrimp are done, basting frequently with reserved marinade.
This is from the June, 1998 issue of Cooking Light with some revisions on my part. You can substitute 3 pounds of boneless, skinned chicken breast or pork tenderloin, cut into 1-inch cubes for the shrimp, if desired.

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