Grilled Shrimp Kabobs

Ingredients

• 0.5 cup chili sauce 
• 1 medium size bell pepper green cut into 1-inch pieces
• 2 teaspoons horseradish prepared
• 1 teaspoon hot sauce 
• 0.5 cup beer light
• 0.3 cup no-salt-added ketchup 
• 0.3 cup nonfat mayonnaise 
• 8  pearl onions 
• 1 medium size bell pepper sweet red cut into 1-inch pieces
• 1 pound shrimp fresh deveined peeled

Equipment

• sauce pan
• grill
• ziploc bags
• metal skewers

Directions

1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add shrimp. Seal bag; turn bag to coat shrimp. Marinate in refrigerator 15 minutes.
2. Combine mayonnaise and horseradish; stir well. Cover and chill while shrimp marinates and cooks.
3. Remove shrimp from marinade.
4. Place marinade in a small saucepan; bring to a boil, and set aside.
5. Thread vegetables onto 3 (12-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Place vegetable kabobs on rack; grill, covered, 3 minutes.
7. While vegetables cook, thread shrimp onto 5 (12-inch) metal skewers.
8. Place shrimp kabobs on rack; grill, covered, 5 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with reserved marinade.
9. Serve with mayonnaise mixture.