These Mexicana Shrimp Kabobs will bring all the spicy, citrusy, and peppery flavors to your backyard barbecue. Drizzle and serve with salsa verde for an extra kick.

Mexicana Shrimp Kabobs

Soak 6 (12-inch) bamboo skewers 30 minutes before grilling. Peel shrimp; remove tail. Pat shrimp dry with paper towels. Separate onion wedges into layers.

Alternately thread mango, shrimp, onion, and sweet mini peppers onto skewers. Sprinkle kabobs with smoked paprika. Cover and refrigerate until ready to grill.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees).

For salsa verde, spray tomatillos, poblanos, and serrano peppers with nonstick spray. Grill tomatillos and peppers 8 to 10 minutes or until charred and blistered on all sides, turning occasionally; cool. Remove skin, stem, and seeds from poblano and serrano peppers. Place tomatillos, poblano, and serrano peppers, 1/4 cup cilantro, lime juice, oil, garlic, salt, and cumin in food processor or blender. Cover and process or blend 30 to 60 seconds or until desired consistency.

Grill kabobs 7 to 9 minutes or until shrimp reach 145 degrees, turning occasionally. Drizzle and serve with salsa verde. Garnish with additional cilantro, if desired.