Yield: 6 servings
Alternately thread shrimp, peppers, onion and cherry tomatoes onto skewers*, leaving a 1/2- inch space between pieces. Place in a large shallow dish or heavy-duty, re-sealable plastic bag.
Whish together lime juice, oil, honey, garlic, cilantro and ground pepper in a small bowl. Pour mixture over kabobs; cover or seal and refrigerate 1 hour, turning occasionally.
Remove shrimp kabobs from marinade, discard marinade.
Grill, covered on medium-high setting for 5 minutes or until shrimp turn pink, turning kabobs once. Serve immediately.
If using wooden skewers, first soak in water for 30 minutes to prevent burning.
Please note that some ingredients and brands may not be available in every store.