Mexicano Shrimp & Vegetable Kabobs
Peel shrimp, leaving tail intact. Clean and cut vegetables.
20 jumbo, tail on, deveined raw shrimp
10 baby portabella mushrooms, halved
2-3 zucchini squash, chunked
1 orange sweet peppers, seeded and cut in half
Mix marinade ingredients.
4 tablespoons lemon juice
2 tablespoon olive oil
4 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano leaves
Place shrimp and vegetables in a large zipper storage bag. Pour over marinade.
Refrigerate for at least 30 minutes.
Assemble kabobs, alternating colors on skewers. Bake at 325 F. for 15 minutes.
Recipe from McCormick.
Rainbow Pesto Pasta
(Serves 10)Pour 1/3 cup boiling water over sun-dried tomatoes. Soak for 10 minutes.
1/2 cup sun-dried tomatoes (not in oil)
Combine drained tomatoes, almonds, basil, garlic and cheese in a mini food processor. Process until finely chopped, adding some of the tomato soaking water if necessary.
1/2 cup toasted almonds
1/4 cup fresh basil
4 cloves garlic, minced
1 cup parmigiano type cheese, grated
Saute celery, shallots, peppers and mushrooms in oil for 3-5 minutes.
1/2 cup celery, diced
1/4 c shallots, diced
1/2 cup fennel, sliced
1/2 cup red pepper, diced
2 teaspoon olive oil
Cook pasta according to package directions. Drain, reserving a small amount of water.
12 ounce rainbow pasta
Combine sauteed vegetables with pesto and pasta. Add some of the pasta water as needed.