For tangy and moist chicken, coat with mayonnaise mixed with chili powder, cumin and garlic powder before grilling.
Mix mayonnaise, lime juice, chili powder, cumin, garlic powder and salt in small bowl. Reserve 1/3 cup for brushing. Coat chicken with remaining mayonnaise mixture.
Grill chicken over medium heat 30 minutes or until cooked through, turning occasionally and brushing with reserved mayonnaise mixture.
Tangy Grilled Shrimp: Prepare as directed, using 1 pound extra-large shrimp in place of the chicken. Grill over medium-high heat 6 to 8 minutes or until shrimp turn pink, turning occasionally and brushing with reserved mayonnaise mixture.