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For a taste of Mexico, try this robust and zesty marinade on seafood or meat.
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons McCormick® Chili Powder
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, cut into chunks
1 medium red onion, cut into thin wedges
1 medium zucchini, sliced
1 cup halved mushrooms
Mix first 7 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.
Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
Broil or grill over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.
(Amount per serving)