Chili-Lime Shrimp Kebobs

Another great recipe from Recipe Cove

Chili-Lime Shrimp Kebobs

20 large shrimp (about 12 ounces)
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 tablespoons fresh lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
8 cherry tomatoes
Cooking spray
2 cups cooked rice

1. Peel shrimp, leaving tails intact.
2. Combine cilantro and next 8 ingredients (cilantro through garlic) in a bowl; stir well.
3. Add shrimp and tomatoes, tossing to coat.
4. Cover and marinate in refrigerator 1 hour; stir occasionally.
5. Remove shrimp and tomatoes from bowl; reserve marinade.
6. Thread shrimp and tomatoes alternately onto 4 (10-inch) skewers.
7. Prepare grill or broiler.
8. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done, basting occasionally with reserved marinade.

Serve kebabs with rice.

2 servings; 455 calories

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