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Jalapeno Cilantro Shrimp & Vegetable Kabob

Jalapeno Cilantro Shrimp & Vegetable Kabob
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
KRAFT Golden Italian Dressing or KRAFT SIGNATURE Italian Vinaigrette Dressing 8 lb. 1 gal.
Fresh jalapeƱo pepper, stemmed, seeded 1 lb. 24 each
cilantro leaves 3 oz. 1 qt.
Large shrimp (16 to 20 ct), cleaned 12 lb. 16 doz.
Fresh vegetables (such as peppers, red onions, zucchini and yellow summer squash), cut into 1-1/2-inch pieces 9 lb. 2 gal.
romaine lettuce, torn 9 lb. 6 gal.
tomatoes, chopped 8 lb. 1-1/4 gal.
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 1 lb. + 8 oz. 1-1/2 qt.

Directions

PLACE dressing, jalapeno peppers and cilantro in blender container; cover. Blend until smooth.

ARRANGE shrimp and vegetables alternately on skewers, using 1 large or 2 small skewers for each serving. Place in large shallow pan. Pour 1-1/2 qt. of the dressing mixture over kabobs (or 1/3 cup for trial recipe). Cover; refrigerate for at least 15 minutes or up to 1 hour. Remove kabobs from marinade; discard marinade.

GRILL kabobs for 3 to 4 minutes on each side or until shrimp turn pink.

FOR each serving: Toss 2 cups lettuce, 1/2 cup tomatoes and 2 Tbsp. Parmesan cheese with 1/3 cup of the remaining dressing mixture. Place on salad plate; top with 1 large or 2 small kabobs.

Kraft Kitchens Tips

TIP
Marinade can be made up to 3 days ahead of time. Cover and refrigerate until ready to use.
K:9836v01:96745
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Nutritional Information

Nutrition Information

Calories
 380
Total fat
 22 g
Saturated fat
 5 g
Cholesterol
 235 mg
Sodium
 1160 mg
Carbohydrate
 16 g
Dietary fiber
 5 g
Sugars
 10 g
Protein
 31 g
Vitamin A
 140 %DV
Vitamin C
 100 %DV
Calcium
 25 %DV
Iron
 30 %DV