| Mexican Kabobs
2 tablespoons of fresh lemon juice
2 tablespoons of olive oil
1/4 teaspoon of salt
2 teaspoons of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of oregano leaves
1 pound of large shrimp, peeled and deveined
2 small zucchini, cut into 1/2 inch slices
1 cup of mushrooms, cut in half
1 red bell pepper, cut into 1 inch pieces
1 red onion, cut into
1 inch cubes |
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In a glass bowl or self-closing plastic bag, combine marinade ingredients. Add shrimp and toss to coat. Refrigerate 15 minutes. Skewer the shrimp alternately with the vegetables. Broil or grill kabobs 7 to 8 minutes, turning frequently, or until the shrimp are cooked through and vegetables are tender.
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