Chipotle Shrimp Mango Sweet Onion Kabobs Food

SHRIMP, CANTALOUPE KABOBS

Steps:

• Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
• Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
• Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
• Discard marinade.
• Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

SPICY CHIPOTLE SHRIMP SALAD

Steps:

• Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
• Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

SHRIMP, MANGO & ONION KABOBS

Steps:

• Put bbq on high.
• In a bowl combine the shrimp and bbq sauce, coat evenly.
• Build the skewers with the shrimp, onion and mango alternating the ingredients as you go, topping the skewers with the lime wedge.
• Lightly brush the skewer with the oil and season with the red pepper flakes.
• Grill the skewers for 2 - 3 minutes per side, your preference until shrimp are opaque.
• Remove from heat and garnish with the green onions and cilantro to serve.

CHICKEN MANGO KABOBS

Steps:

• In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
• Prepare a hot fire in a grill.
• Remove the chicken and mangoes from the marinade and thread onto wood skewers, alternating the pieces and dividing them evenly.
• Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately.

CHIPOTLE SHRIMP, MANGO & SWEET ONION KABOBS

Steps:

• Heat barbecue to high. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly. Build skewers, alternating shrimp, onion and mango. Finish each skewer with a slice of lime. Lightly brush each skewer with canola oil and season with pepper.
• Grill for 2-3 minutes per side, until the shrimp just turns opaque. Remove from the heat, Sprinkle with the green onion and cilantro to serve.