Chipotle Shrimp, Mango & Sweet Onion Kabobs

Prep time: 10min
Total time: 30min
Serves 4
1 bag
Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), thawed
454 g
1/4 cup
Sweet Onion Chipotle Barbecue Sauce
60 mL
8
skewers
0
1/2
sweet onion, quartered and layers separated
0
1
ripe mango, peeled, pitted, cut into 3/4-in. (2 cm) pieces
0
2
limes, sliced into 1/2-in. (1 cm) rounds
0
1 tbsp
canola oil
15 mL
1/2 tsp
pepper
2 mL
2 tbsp
finely chopped green onions
30 mL
2 tbsp
finely chopped fresh Cilantro
30 mL
ΒΌ of the recipe
calories
170
fat
4 g
saturated fat
0.5 g
carbs
20 g
protein
13 g
cholestrol
175 mg
fibre
2 g
sodium
640 mg

Directions

  1. Heat barbecue to high. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly. Build skewers, alternating shrimp, onion and mango. Finish each skewer with a slice of lime. Lightly brush skewers with canola oil and season with pepper.

  2. Grill for 2 to 3 min. per side, until the shrimp just turns opaque. Remove from the heat. Sprinkle with the green onion and cilantro to serve.