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Marinated Shrimp Kabobs
1/3 cup lemon juice
1 Tbsp. ground mustard, dry
1 Tbsp. vegetable oil
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
1/8 tsp. paprika |
1 1/2 pounds fresh or frozen (thawed) uncooked large
shrimp, peeled and deveined
2 limes
1 medium mango, cut into 1 inch pieces, if desired |
Mix lemon juice, mustard, oil, cumin, coriander, salt
and paprika in shallow non-metal dish or resealable plastic bag. Add shrimp;
turn to coat with marinade. Cover dish or seal bag and refrigerate, stirring
occasionally, at least 1 hour but no longer than 4 hours.
Heat coals or gas grill. Remove shrimp from marinade.
Cut limes into 1/2 inch slices; cut into fourths. Thread shrimp, lime,
and mango, alternately on each of six 15 inch metal skewers, leaving space
between each piece.
Cover and grill kabobs 5 to 6 inches from medium heat
about ten minutes, turning and brushing 2 or 3 times with marinade, until
shrimp are pink and firm. Discard any remaining marinade. Garnish with
lime wedges.
6 servings
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