For a taste of Mexico, try this robust and zesty marinade on seafood or meat.
15m
PREP TIME
8m
COOK TIME
205
CALORIES
12
INGREDIENTS
For a taste of Mexico, try this robust and zesty marinade on seafood or meat.
15m
PREP TIME
8m
COOK TIME
205
CALORIES
12
INGREDIENTS
Ingredients 4 Servings
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons McCormick® Chili Powder
- 1/2 teaspoon McCormick® Ground Cumin
- 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
INSTRUCTIONS
- 1 Mix first 7 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.
- 2 Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
- 3 Broil or grill over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.
NUTRITION INFORMATION
(per Serving)
Ingredients 4 Servings
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons McCormick® Chili Powder
- 1/2 teaspoon McCormick® Ground Cumin
- 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
INSTRUCTIONS
- 1 Mix first 7 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.
- 2 Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
- 3 Broil or grill over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.
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