Australians love seafood and grilling. Grilled shrimp (known as prawns) with a citrus base is a favorite, especially for beach barbecues. Coriander, both ground and in its leaf form (otherwise known as cilantro), adds another layer of Aussie flavor.
Mix orange juice, oil, cilantro, coriander, cumin, garlic powder and salt in small bowl. Place shrimp in large resealable plastic bag of glass dish. Add marinade; turn to coat
Refrigerate 30 minutes or longer for extra flavor. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers
Grill over medium heat 8 to 10 minutes or until shrimp turn pink and vegetables are tender, turning frequently
Test Kitchen Tips:
•If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.
•Peppers can be red, yellow or orange bell peppers or a combination of them.