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Fiery Southwestern Seafood Skewers




Source of Recipe


bhg.com


List of Ingredients




� 8 ounces fresh or frozen medium shrimp in shells, peeled and deveined
� 8 ounces fresh or frozen sea scallops
� 1 medium red sweet pepper, cut into 1-inch pieces
� 1 medium onion, cut into wedges
� 1 medium zucchini or yellow summer squash, cut into 3/4-inch slices
� 2 tablespoons canned chipotle chile peppers in adobo sauce, mashed
� 1 tablespoon lime juice
� 1 tablespoon cooking oil
� 2 teaspoons brown sugar
� 1/2 teaspoon salt
� 1/2 teaspoon ground cumin
� 2 cloves garlic, minced
� 2 tablespoons snipped fresh cilantro
� Lime wedges


Recipe



1. Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. On 4 long metal skewers, alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.

2. In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, salt, cumin, and garlic. Brush kabobs with chipotle mixture.

3. Grill kabobs on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (Or place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 5 to 8 minutes, turning occasionally to cook evenly.) Sprinkle kabobs with cilantro and serve with lime wedges. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 180, total fat: 5g, saturated fat: 1g, monounsaturated fat: 0g, polyunsaturated fat: 1g, cholesterol: 105mg, sodium: 506mg, carbohydrate: 11g, total sugar: 3g, fiber: 2g, protein: 22g, vitamin A: 0%, vitamin C: 101%, calcium: 7%, iron: 11%, vegetables: 2diabetic exchange, very lean meat: 2.5diabetic exchange, fat: 1diabetic exchange