Ingredients
3/4
lb uncooked deveined peeled medium shrimp, thawed if frozen
1
medium zucchini, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1
cup fresh pineapple cubes
8
(7-inch) bamboo or wooden skewers, soaked in water
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1/4
cup lime juice
1/4
cup olive oil
Preparation
Heat gas or charcoal grill. Alternately thread shrimp, zucchini, bell pepper and pineapple onto skewers, leaving space between pieces.
In small bowl, mix taco seasoning mix, lime juice and oil; brush over kabobs. Reserve remaining mixture.
Place kabobs on grill over medium heat. Cook uncovered 6 to 15 minutes, turning once and brushing 2 to 3 times with reserved taco seasoning mixture, until shrimp is pink and vegetables are tender.
