Directions:
- In a blender, combine the first seven ingredients; cover and process for 1-2 minutes.
- On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.
- Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 6-8 minutes on each side or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.22 Kcal (3011 kJ) | ||
| Calories from fat | 605.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.29g | 104% | |
|---|---|---|---|
| Cholesterol | 76.14mg | 25% | |
| Sodium | 976.38mg | 41% | |
| Potassium | 157.78mg | 3% | |
| Total Carbs | 26.94g | 9% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 397.46 Kcal (1664 kJ) | ||
| Calories from fat | 334.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.19g | 104% | |
|---|---|---|---|
| Cholesterol | 42.08mg | 25% | |
| Sodium | 539.58mg | 41% | |
| Potassium | 87.19mg | 3% | |
| Total Carbs | 14.89g | 9% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 4.16g | 15% | |
| Vitamin C | 13.2mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 7% | |
| Calcium | 23mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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