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Chipotle Shrimp, Mango & Sweet Onion Kabobs

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“This is so delightful!! Served with a vegetable salad... just perfect -”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (454 g) baguncooked extra jumbo black tiger shrimp, Thawed (16/20 count)
  • 14 cup sweet onion chipotle barbecue sauce
  • 8 skewers
  • 12 sweet onion, quartered and layers separated
  • 1 ripe mango, peeled, pitted, cut into 3/4-inch pieces
  • 2 limes, sliced into 1/2-inch rounds
  • 1 tablespoon canola oil
  • 12 teaspoon pepper
  • 2 tablespoons green onions, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped

Directions

  1. Heat barbecue to high. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly. Build skewers, alternating shrimp, onion and mango. Finish each skewer with a slice of lime. Lightly brush each skewer with canola oil and season with pepper.
  2. Grill for 2-3 minutes per side, until the shrimp just turns opaque. Remove from the heat, Sprinkle with the green onion and cilantro to serve.

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