Tuesday, April 24, 2012
Rainbow Kabobs with Mango Chipotle Shrimp
I call these Rainbow Kabobs because you know how doctor and experts and such always say "eat the rainbow?" I put that concept to work with these babies. Here's what you'll need to make yours.
8 oz raw shrimp from a 26-30 bag, peeled
1 red pepper, cut into squares
1 medium yellow onion, quartered
1 small zucchini, halved, sliced
1/2 of an 8 oz sweet potato, cut into large cubes
2 tbsp Bronco Bobs Roasted Mango Chipotle Sauce
Salt free spices
Bamboo or metal skewers
Peel the shrimp and put them in a bowl. Sprinkle with your favorite salt free spices and toss 1 tbsp of Bronco Bob's Roasted Mango Chipotle sauce in, give it a toss and let sit while you prepare everything else.
Soak bamboo skewers in water for 20 minutes so they don't catch fire while cooking.
Poke sweet potato with corn cob holder about 4-6x. Microwave it for 5 minutes if it's around 8 oz. Cut it in half and cube one of the halves.
Cut all of the other veggies in quarters or large cubes.
In any order you want, alternate all of the ingredients on the skewer. Like so...
Spray your grill plates with some high heat Pam so the shrimp doesn't stick. I don't remember how long I cooked them but I want to say about 4-5 minutes per side.
I kept an eye on them until they were good and pink and then I brushed the last tablespoon of the mango chipotle sauce on each shrimp. I believe this is a rainbow o' goodness waiting to get in my bell-ay!
I served this with a side of grilled asparagus and we were in heaven. It was a great way to kick off the week and the grilling season. Now I smell like applewood smoke!
You know you want some.
Nutritional info for 2 servings (2 kabobs): Calories 230 Total Fat 2g Cholesterol 170 mg Sodium 225mg Potassium 516mg Total Carbs 29g Fiber 4g Sugars 14g Protein 25g Vitamin A 158% Vitamin C 277% Calcium 3% Iron 6%
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