Zesty Shrimp & Vegetable Kabob

servings

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Ingredients

1-1/2 each Fresh jalapeño peppers, stemmed, seeded

4 cups Cilantro leaves

1 doz. Large shrimp (16 to 20 ct), cleaned

2 qt. Fresh vegetables (such as bell peppers, red onions, zucchini and yellow summer squash), cut into 1-1/2-inch pieces

6 qt. Romaine lettuce, torn

1-1/2 qt. Tomatoes, chopped

6 qt. Kraft Shredded Parmesan

Preparation Steps

Place
Dressing, jalapeno peppers and cilantro in blender container; cover. Blend until smooth.
Arrange
Shrimp and vegetables alternately on skewers, using 1 large or 2 small skewers for each serving. Place in large shallow pan. Pour 6 cups of the dressing mixture over kabobs (or 1/3 cup for trial recipe). Cover; refrigerate at least 15 min. or up to 1 hour. Remove kabobs from marinade; discard marinade.
Grill
Kabobs 3 to 4 min. on each side or until shrimp turn pink.
For each serving:
Toss
2 cups of the lettuce with 1/2 cup of the tomatoes and 2 Tbsp. of the cheese. Add 1/3 cup of the remaining dressing mixture; toss to coat. Place on salad plate; top with 1 large or 2 small kabobs.

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