Recipe: Shrimp and Mango Kabobs with Ginger-Lime Marinade and Citrus Vinaigrette Dressing

SHRIMP AND MANGO KABOBS

3 tablespoons olive oil
1 tablespoon lime juice
2 cloves fresh garlic, minced
1 1/2 teaspoons Durkee Crushed Red Pepper
1/2 teaspoon Durkee Ground Ginger
1 pound raw jumbo shrimp, peeled and deveined
1 medium red bell pepper, cut into 12 pieces
1 medium firm but ripe mango, peeled, pitted, cut into 12 wedges
1/2 cup bottled citrus vinaigrette dressing (or see recipe)

Mix olive oil, lime juice, garlic, crushed red pepper and ginger in large bowl. Add shrimp, red bell peppers, and mango; toss to coat.

Alternate bell pepper, mango and jumbo shrimp on 4 bamboo skewers. Cover and chill at least 1/2 hour. Grill kabobs 4 minutes per side.

Brush on citrus vinaigrette during last 2 minutes of grilling. Shrimp should be a bright pink color throughout when done.

Make 4 servings
Shrimp recipe source: Durkee, ACH Food Companies, Inc.
Dressing recipe source: Sunkist