Spicy Shrimp and Sugar Snap Pea Kabobs
- In a small bowl combine mayonnaise, rice vinegar, Asian chili sauce, grated ginger and sugar. Thread shrimp, pea pods, and tomatoes on 10-inch metal skewers*. Brush generously with mayonnaise mixture.
- On a covered grill, grill kabobs directly over medium heat for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling.
From the Test Kitchen
If using wooden skewers, soak in water 30 minutes before using.
Nutrition Facts (Spicy Shrimp and Sugar Snap Pea Kabobs)
- Per serving:
- 208 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 7 g polyunsaturated fat,
- 3 g monounsatured fat),
- 145 mg chol.,
- 259 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Melanie Sherman 1564 Days Ago
Very simple recipe. Substituted cayenne pepper for the hot Asian spice and thought it added a nice kick. I also did not use skewers but used a grill pan instead. This cut down on prep time. I would make it again.