Zesty Shrimp & Vegetable Kabob

• 16 cups Kraft Zesty Italian Dressing
• 24 each fresh jalapeno peppers, stemmed, seeded
• 4 cups cilantro leaves
• 16 doz. large shrimp (16 to 20 ct), cleaned Safeway 1 lb For $8.99 thru 02/09
• 32 cups fresh vegetables (such as bell peppers, red onions, zucchini and yellow summer squash), cut into 1-1/2-inch pieces Target 2 lb For $3.00 thru 02/06
• 96 cups romaine lettuce, torn
• 20 cups tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 6 cups Kraft Shredded Parmesan

1. Place dressing, jalapeno peppers and cilantro in blender container; cover.
2. Blend until smooth.
3. Arrange shrimp and vegetables alternately on skewers, using 1 large or 2 small skewers for each serving.
4. Place in large shallow pan.
5. Pour 6 cups of the dressing mixture over kabobs (or 1/3 cup for trial recipe).
6. Cover; refrigerate at least 15 min.
7. or up to 1 hour.
8. Remove kabobs from marinade; discard marinade.
9. Grill kabobs 3 to 4 min.
10. on each side or until shrimp turn pink.
11. For each serving: Toss 2 cups of the lettuce with 1/2 cup of the tomatoes and 2 Tbsp.
12. of the cheese.
13. Add 1/3 cup of the remaining dressing mixture; toss to coat.
14. Place on salad plate; top with 1 large or 2 small kabobs.

italian dressing, jalapeno peppers, cilantro, shrimp, fresh vegetables, romaine lettuce, tomatoes, parmesan

Taken from www.kraftrecipes.com/recipes/zesty-shrimp-vegetable-kabob-94361.aspx (may not work)