SIZZLING PIRI-PIRI SHRIMP & CHORIZO KABOBS

In microwaveable dish, cover and microwave potatoes on high until tender, 5 to 8 minutes. Let cool slightly.

Meanwhile, in large bowl, mix piripiri spice rub with oil. Spoon 1 tbsp of piri-piri mixture into small bowl; stir in honey and up to 1 tbsp warm water to make glaze; set aside.

Add cooled potatoes to large bowl with piri-piri mixture. Add shrimp; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Alternately thread shrimp, potatoes, chorizo and red onion onto 12 metal or soaked wooden skewers.

Place kabobs on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Brush with reserved piri-piri glaze; sprinkle with chives (if using). Serve with lime wedges.

PER SERVING

about 420 cal, 27 g pro, 24 g total fat (8 g sat. fat), 24 g carb (2 g dietary fibre, 8 g sugar), 149 mg chol, 876 mg sodium, 735 mg potassium. % RDI: 6% calcium, 28% iron, 16% vit A, 18% vit C, 11% folate.

MAKES 6 SERVINGS | HANDS-ON TIME 15 MINUTES | TOTAL TIME 25 MINUTES

TEST KITCHEN TIP

Piri-piri, or peri-peri, is a spice rub or sauce of Portuguese roots and popularized in Africa. It brings heat and zing to any dish thanks to its chili and citrus zest components. Find piripiri rubs in the spice aisle of your local grocery or specialty food store.