In a large resealable plastic bag, combine the first 7 ingredients. Add the shrimp. Seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade.
On each of 12 metal or soaked wooden skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Originally Submitted
4/17/2014
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