1 cup Allegro Original Marinade
1 Texas 1015 onion, cut into 1-inch wedges
1 bell pepper, cut into 1-inch wedges
1 (6 ounce) bag mushrooms
1 zucchini squash, cut into 1-inch wedges
1 ear of corn, cut into 1-inch wedges
2 jalapeño peppers, each cut into 4 wedges
2 pounds Texas Large Shrimp, peeled & deveined
Combine marinate, onions, bell pepper, mushrooms, squash, corn, jalapeño peppers, and shrimp in a large zippered bag. Allow vegetables to marinate for 15 minutes in refrigerator.
Use 8 metal or water-soaked bamboo skewers. Thread kabobs in this order: onion, shrimp, pepper, shrimp, mushroom, shrimp, corn, shrimp, and pepper. Cover kabobs with plastic wrap and refrigerate until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F). Grill kabobs 3 to 4 minutes per side until shrimp is pink and vegetables are tender.
No Nutritional Information Available