Ready in 30 minutes, these kabobs call for shrimp, sugar snap peas and cherry tomatoes brushed with a kicky Sriracha-based sauce.




  • In a small bowl combine mayonnaise, rice vinegar, Asian chili sauce, grated ginger and sugar. Thread shrimp, pea pods, and tomatoes on 10-inch metal skewers*. Brush generously with mayonnaise mixture.

  • On a covered grill, grill kabobs directly over medium heat for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling.


If using wooden skewers, soak in water 30 minutes before using.

Nutrition Facts

208 calories; 12 g total fat; 145 mg cholesterol; 259 mg sodium. 5 g carbohydrates; 20 g protein;