Grilled Shrimp Kabobs

• 1/2 cup light beer
• 1/2 cup chili sauce
• 1/3 cup no-salt-added ketchup
• 1 teaspoon hot sauce
• 1 pound peeled and deveined large fresh shrimp
• 1/3 cup nonfat mayonnaise
• 2 teaspoons prepared horseradish
• 1 medium-size sweet red pepper, cut into 1-inch pieces
• 1 medium-size green pepper, cut into 1-inch pieces
• 8 pearl onions
• Vegetable cooking spray

1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add shrimp. Seal bag; turn bag to coat shrimp. Marinate in refrigerator 15 minutes.
2. Combine mayonnaise and horseradish; stir well. Cover and chill while shrimp marinates and cooks.
3. Remove shrimp from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
4. Thread vegetables onto 3 (12-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place vegetable kabobs on rack; grill, covered, 3 minutes.
5. While vegetables cook, thread shrimp onto 5 (12-inch) metal skewers. Place shrimp kabobs on rack; grill, covered, 5 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with reserved marinade. Serve with mayonnaise mixture.

light beer, chili sauce, nosalt, hot sauce, shrimp, nonfat mayonnaise, horseradish, sweet red pepper, green pepper, onions, vegetable cooking spray

Taken from www.myrecipes.com/recipe/grilled-shrimp-kabobs (may not work)