Shrimp Kabobs with Olive & Tomato Salsa

Shrimp Kabobs with Olive & Tomato Salsa

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I haven’t made this recipe yet, but saw it in my recent Kraft Food & Family Magazine. The ingredients matched up with some of my local grocery store specials for this week, so I’m giving it a try. Let me know if you try it and what you think!
** If you are using wooden skewers, be sure to soak them in water for about 30 minutes prior to grilling so they won’t burn!
1/4 cup Balsamic Vinaigrette Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1-inch chunks
1 lemon, cut into 8 wedges
1/4 cup chopped black olives
1/4 cup chopped tomatoes

HEAT grill to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp and onions alternately onto 4 skewers; thread lemon wedges onto ends. Brush with remaining dressing.

GRILL 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.

SERVE kabobs topped with olive mixture.

Recipe courtesy of

Coupons available for this meal:  black olives ( link to right of web page)

Harris Teeter Weekly Specials for this meal (8/28/13 – 9/3/13): shrimp, tomatoes   View here….

Winn Dixie Weekly Specials for this meal (8/28/13 – 9/3/13):  View here……

Aldi Weekly Specials for this meal (8/28/13 – 9/3/13):   View here…..

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