Chipotle Shrimp & Pineapple Kabobs

Shrimp are marinated and skewered with red onion, pineapple chunks and bell pepper, then grilled.

Prep Time: 15 Minutes
Cook Time: 8 Minutes
Ready In: 53 Minutes
Makes: 6 servings

Ingredients

2 tablespoons Baja Chipotle Marinade With Lime Juice
1 cup Baja Chipotle Marinade With Lime Juice
1/4 cup Mayonnaise
1/4 cup sour cream
1 1/2 pounds uncooked large shrimp, peeled and deveined
1 (20 ounce) can pineapple chunks in natural juice, drained
1 medium red onion, cut into chunks
2 medium green or red bell peppers, cut into chunks
12 Corn Tortillas, warmed

Directions

1. In small bowl, combine 2 tablespoons Lawry's(R) Baja Chipotle Marinade With Lime Juice, Mayonnaise and sour cream; refrigerate until ready to use.

2. In large resealable plastic bag, pour 3/4 cup Lawry's(R) Baja Chipotle Marinade With Lime Juice over shrimp; turn to coat. Close bag an marinate in refrigerator 30 minutes. Soak 6 wooden skewers in water 15 minutes.

3. Remove shrimp from Marinade, discarding Marinade. On skewers, alternately thread shrimp, pineapple, onion and green peppers. Grill or broil, turning once and brushing with remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink. Remove from skewers and serve in tortillas with mayonnaise mixture.

Shrimp Salad--no pasta

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 12 servings


3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Shrimp Salad

1 pkg., ring macaroni, cooked and rinsed under cool water
1/2 c ripe olives (cut up)
2 cans shrimp, drained
1 small jar stuffed olives (cut up)
4 hard boiled eggs, cut into small pieces
1 cup celery, chopped into small pieces
1 small onion, chopped into small pieces

Mix together in a bowl.

Dressing

1/2 c ketchup
1/2 c French dressing
1 c mayonnaise

Mix together and pour over salad ingredients which have been gently mixed.