Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen large shrimp
2 green onions, cut into 1½-inch pieces
16 cherry tomatoes
1 medium green pepper, cut into 1½-inch pieces
⅓ cup reduced-sugar ketchup
1 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
1 teaspoon chili powder
1 clove garlic, minced
Hot cooked rice (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. On eight 10-long metal skewers alternately thread the shrimp, green onion pieces, cherry tomatoes and green pepper pieces.
For sauce, in a small bowl, stir together the ketchup, lemon juice, chili powder and garlic. Brush shrimp and vegetables on skewers with half of the sauce.
For a charcoal grill, place skewers on the greased grill rack directly over medium-hot coals. Grill, uncovered, for 5 to 8 minutes or until shrimp turn opaque, turning once and brushing with remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place skewers on greased grill rack over heat. Cover and grill as directed.) Before serving, sprinkle with lemon peel. If desired, serve over hot cooked rice.