Ingredients:
2 lb. large shrimp, peeled, cleaned 
24 small button mushrooms 
2 medium red peppers, cut into 1-inch pieces 
1 large red onion, cut into 3/4-inch chunks 
1 large zucchini, cut into 3/4-inch chunks 
24 wooden skewers 
3/4 cup Kraft Italian Dressing 
2 Tbsp. chopped cilantro 
1 Tbsp. grated lime peel, divided 
3/4 tsp. ground red pepper (or to taste), divided 
3/4 cup Kraft Mayo Real Mayonnaise 
1 Tbsp. lime juice 
1 small clove garlic, minced 

Directions
Arrange shrimp and vegetables evenly on skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. of the lime peel and 1/2 tsp. of the ground red pepper until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from the marinade; discard marinade.
 
Preheat grill to medium-high heat or preheat broiler. Place kabobs on greased grill or on rack of broiler pan. Grill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink and vegetables are crisp-tender, turning after 4 minutes.
 
Meanwhille, mix mayo, lime juice, garlic, remaining 1 tsp. grated lime peel and 1/4 tsp. ground red pepper. Serve with the kabobs. 

Variation:
Substitute 2 lb. boneless skinless chicken breasts, cut into 1-inch chunks, for the shrimp. Grill or broil 8 minutes or until chicken is cooked through and vegetables are crisp-tender.

Source:  Kraft Canada