CATEGORIES 6 OF 9
CATEGORIES 6 OF 6
1/2 cup sour cream
1/2 cup plain yogurt
2 Tbsp Newman's Own® Balsamic Vinaigrette Dressing
2 Tbsp pineapple juice
2 Tbsp fresh cilantro, chopped
2 tsp brown sugar
1 garlic clove, minced
Salt & pepper to taste
1 cup Newman's Own® All-Natural Bandito Salsa Pineapple
1/4 cup fresh cilantro, chopped
2 Tbsp pineapple juice
1/2 tsp cumin
1 pound large or extra-large shrimp; peeled, deveined, and tails left intact
6-8 long bamboo skewers soaked in water or metal grilling skewers
2 Tbsp fresh cilantro, chopped; for garnish (optional)
Preheat grill to medium-high heat. In small mixing bowl, prepare Cilantro-Pineapple Dipping Sauce by combining sour cream, yogurt, salad dressing, pineapple juice, cilantro, brown sugar, and garlic. Whisk together until well combined. Add salt and pepper to taste. Cover and place in refrigerator until ready to serve.
Prepare shrimp kabobs by placing a large sealable plastic bag in a large shallow dish or mixing bowl. Add salsa, cilantro, pineapple juice, and cumin into the bag. Stir with large spoon to combine. Add shrimp to bag and seal. Marinate in the refrigerator, for 10-15 minutes.
Remove shrimp and discard marinade. Thread shrimp onto skewers. Grill for 2-3 minutes per side or until pink and cooked through.
Serve with dipping sauce, and garnish shrimp and dipping sauce with additional 2 tablespoons of chopped cilantro, if desired.
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