Ingredients
2 tablespoons lime juice2 tablespoons olive oil4-1/2 teaspoons white wine vinegar2 garlic cloves, crushed1 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepper24 uncooked medium shrimp, peeled and deveined1 large sweet red pepper, cut into 24 pieces
Preparation
In a large bowl, combine the first 7 ingredients. Add the shrimp; turn to coat. Cover; refrigerate for 1 hour. Drain and discard marinade.
On each of 12 metal or soaked wooden appetizer skewers, alternately thread 2 shrimp and 2 red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 5-8 minutes, turning once.
