1/2 cup Kraft Italian Zesty Lime Dressing, divided
1-1/2 cups each finely chopped peeled mangos and papaya
2 green onions, chopped
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How do I make it ?
Toss shrimp with 1/4 cup dressing in large bowl. Refrigerate 15 min. to marinate.
Meanwhile, toss fruit and onions with remaining dressing. Refrigerate until ready to serve.
Heat barbecue to medium-high heat. Remove shrimp from marinade; discard marinade. Place shrimp in grill basket; place on barbecue grate. Grill 6 min. or until shrimp turn pink, tossing occasionally. Serve with fruit salsa.
Kraft Kitchen Tips!
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
The size of a shrimp is indicated by the number of shrimp per pound. The smaller the number, the larger the shrimp. Less than 15 is jumbo shrimp; 16 to 20 is extra-large shrimp; 21 to 30 is large shrimp; and 31 to 40 is medium shrimp.
If You Don't Have a Grill Basket
If you don't have a grill basket, you can use a disposable 13x9-inch foil pan instead. Poke small holes in bottom of pan, then press bottom of pan onto hard surface to flatten the holes before using to cook the shrimp.
Calories From Fat
% Daily Value
Total fat 1.5 g
Saturated fat 0.3 g
Cholesterol 45 mg
Sodium 270 mg
Total carbohydrate 5 g
Dietary fibre 1 g
Sugars 4 g
Protein 5 g
16 servings, 1/16th (70 g) recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.