- ½ lb shrimp shelled and deveined
- 8 oz mushrooms
- 1 red onion sliced into 1 inch wedges
- 8 oz cherry tomatoes
- 4 oz P.F. Chang ® Kung Pao Sauce
Rinse the shrimp and vegetables.
Slide shrimp and vegetables onto skewers and brush with the Kung Pao sauce.
Pre-heat grill for about 10 minutes to a temperature of 450-500 degrees.
Grill on high heat for about 3-4 minutes and then turn over the kebabs and grill the other side for about 3-4 minutes until the shrimp are done. **(cook time will vary depending on the size of the shrimp)
Calories: 115kcal | Carbohydrates: 11g | Protein: 15g | Fat: 1g | Cholesterol: 142mg | Sodium: 1537mg | Potassium: 453mg | Fiber: 1g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 18.5mg | Calcium: 102mg | Iron: 2.4mg