Creamy Shrimp Kabobs

1 cup Lime and Serrano Pepper Spread & Dip (from HEB Plus stores)
4 tablespoons fresh chopped cilantro
1 cup shredded Monterey Jack cheese
12 wooden skewers
2 lbs medium shrimp, peeled and deveined, tail off
2 small zucchini squash thickly sliced
2 small yellow squash thickly sliced
1 large red onion quartered
1 large green bell pepper cut in large pieces
Salt and pepper to taste
Butter-flavored cooking spray

Preheat oven to 350 degrees.

Combine in mixing bowl, Lime and Serrano spread, 3 tablespoons cilantro and Monterey Jack cheese, set aside.

Assemble kabobs, starting with shrimp and alternating onions, peppers, and squash slices. Aim to use 5 shrimp per skewer.

Spray 2 cooking sheets with cooking spray to prevent sticking. Arrange kabobs on the cookie sheets and salt and pepper liberally on both sides. Generously spoon the mixture across the top of skewers. Bake in oven for about 15 minutes and then broil for 3-5 minutes until the sauce bubbles and the shrimp are done.

Serve over a bed of rice pilaf and garnish with left over cilantro.

Enjoy!