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Lawry’s® Baja Chipotle Marinade makes summertime grilling a snap. For these kabobs, marinate shrimp, then thread onto skewers with pineapple, onion and bell peppers.
1 1/2 pounds large shrimp, peeled and deveined
3/4 cup Lawry's® Baja Chipotle Marinade with Lime Juice , divided
1 can (20 ounces) pineapple chunks, in juice, drained
1 medium red onion, cut into chunks
2 bell peppers, cut into chunks
Place shrimp in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Reserve remaining marinade for brushing.
Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp, pineapple and vegetables onto 12 skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with reserved 1/2 cup marinade.
Substitution Tip: Use 2 cups fresh pineapple chunks in place of the canned pineapple.
(Amount per serving)