Shrimp and Vegetable Kabobs

Yield: 4 to 6 servings

Ingredients

1-1/2	lbs.	unpeeled, jumbo shrimp

1		yellow bell pepper, cut into 1-1/2 inch pieces

1		green bell pepper, cut into 1-1/2 inch pieces

1		purple onion, cut into 1-inch slices

1	pint	cherry tomatoes


Marinade:
1/2	cup	lime juice

1/4	cup	olive oil

2	Tablespoons	honey

2	cloves	garlic, minced

1/4	cup	chopped fresh cilantro

1/4	tsp.	freshly ground pepper

Directions:

Peel shrimp, leaving tails intact; devein, if desired. If using wooden skewers, first soak them in water for 30 minutes to prevent burning. Alternately thread shrimp, peppers, purple onion and cherry tomatoes onto skewers, leaving a 1/2- inch space between pieces. Place in a large shallow dish or heavy-duty, re-sealable plastic bag.

Whish together lime juice, oil, honey, garlic, cilantro and ground pepper in a small bowl. Pour mixture over kabobs; cover or seal and refrigerate 1 hour, turning occasionally.

Remove shrimp kabobs from marinade, discard marinade.

Grill, covered with grill lid on medium-high setting for 5 minutes or until shrimp turn pink, turning kabobs once. Serve immediately.

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