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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp and/or scallops, if frozen. Peel and devein shrimp. Rinse shrimp and/or scallops; pat dry with paper towels. On 4 long metal skewers, alternately thread shrimp and/or scallops, zucchini, sweet pepper, and onion, leaving a 1/4-inch space between pieces.
For sauce, in a small bowl combine chipotle chile pepper, lime juice, oil, brown sugar, garlic, salt, and cumin. Brush over kabobs.
Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until shrimp and/or scallops are opaque and vegetables are crisp-tender, turning once halfway through grilling time. Sprinkle kabobs with cilantro. If desired, serve with lime wedges. Makes 2 servings.