Recipe for Party Shrimp And Vegetable Kabobs



* 1/2 kilo of white and round miki (NOODLES)
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions


* 1/4 kilo pork, cut into small cubes\
* 1/4 kilo chicken giblets & liver
* 2-3 chicken wings, cut into small pieces
* 1/4 kilo fresh shrimps, shelled
* 2 large onions, quartered
* 3 cloves garlic crushed
* 1 pc. medium sized carrots, round thin slices
* 1/4 kilo cabbage, chopped 1 1/2" squares
* 1/4 kilo cauliflower, break into flowerettes
* 2-3 stalks leeks, chopped 2" long
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
1 lb. cleaned medium shrimp
Assorted cut-up vegetables (peppers, mushrooms, onions and zucchini)
3/4 cup KRAFT Italian Dressing
2 Tbsp. chopped cilantro
2 tsp. grated lime peel
1/2 tsp. ground red pepper (or to taste)
1 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. lime juice
1 small clove garlic, minced


ARRANGE shrimp and vegetables on 16 wooden skewers; place in shallow dish.
MIX dressing, cilantro, lime peel and red pepper until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from dressing mixture; discard dressing mixture.
PLACE kabobs on greased grill over medium-hot coals or on rack of broiler pan. Grill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.
MIX mayo, lime juice and garlic. Serve with kabobs.

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