Fiery Southwestern Seafood Skewers
Recipe from Diabetic Living

Kabobs are a fun, healthy, and flavorful way to grill seafood and vegetables. Perfect for a cookout or picnic.


Fiery Southwestern Seafood Skewers

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Ingredients
  • 8 ounces
    fresh or frozen medium or large shrimp in shells and/or sea scallops
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  • 1 medium
    zucchini or yellow summer squash, halved lengthwise and sliced 3/4 inch thick
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  • 1/2 of a medium
    red sweet pepper, cut into 1-inch pieces
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  • 1 small
    onion, cut into 4 wedges
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  • 1 tablespoon
    canned chipotle chile pepper in adobo sauce, mashed*
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  • 2 teaspoons
    lime juice
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  • 2 teaspoons
    cooking oil
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  • 1 teaspoon
    packed brown sugar
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  • 1 clove
    garlic, minced
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    ground cumin
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  • 1 tablespoon
    snipped fresh cilantro
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  •  
    Lime wedges (optional)
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Directions
1.
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.
2.
For sauce, in a small bowl combine chipotle chile pepper, lime juice, oil, brown sugar, garlic, salt, and cumin. Brush over kabobs.
3.
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.

NOTE
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per serving: Calories 147, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 119 mg, Sodium 470 mg, Carbohydrate 10 g, Fiber 3 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Lean Meat 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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