Jalapeno Cilantro Shrimp & Vegetable Kabob

• 1 gal. KRAFT Golden Italian Dressing or KRAFT SIGNATURE Italian Vinaigrette Dressing
• 24 each Fresh jalapeno pepper, stemmed, seeded
• 1 qt. cilantro leaves
• 16 doz. Large shrimp (16 to 20 ct), cleaned
• 2 gal. Fresh vegetables (such as peppers, red onions, zucchini and yellow summer squash), cut into 1-1/2-inch pieces Target 1 pkg For $2.99 thru 02/06
• 6 gal. romaine lettuce, torn
• 1-1/4 gal. tomatoes, chopped
• 1-1/2 qt. KRAFT 100% Shredded Parmesan Cheese - Full Moisture

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 1-1/2 qt.
6. of the dressing mixture over kabobs (or 1/3 cup for trial recipe).
7. Cover; refrigerate for at least 15 minutes or up to 1 hour.
8. Remove kabobs from marinade; discard marinade.
9. Grill kabobs for 3 to 4 minutes on each side or until shrimp turn pink.
10. For each serving: Toss 2 cups lettuce, 1/2 cup tomatoes and 2 Tbsp.
11. Parmesan cheese with 1/3 cup of the remaining dressing mixture.
12. Place on salad plate; top with 1 large or 2 small kabobs.

golden italian dressing, jalapeno pepper, cilantro, shrimp, fresh vegetables, romaine lettuce, tomatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/jalapeno-cilantro-shrimp-vegetable-kabob-96745.aspx (may not work)