Ingredients
2 medium sweet potatoes (about 1-1/4 pounds)2 tablespoons plus 1/4 cup olive oil, divided1-1/2 teaspoons minced fresh rosemary1 teaspoon chili powder, divided3 tablespoons lemon juice12 uncooked jumbo shrimp (about 3/4 lb.), peeled and deveined1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly.
Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes.
On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper.
Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.
