Barbecued Shrimp and Pineapple Kabobs
Ready In: 45 mins
Serves: 6
Yields: 6 skewers
Ingredients
MARINADE
- 1 cup Italian dressing
- 1⁄2 cup chili sauce (I use Heinz)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
KABOBS
- 1 1⁄2 lbs shrimp, peeled, cooked and deveined
- 1 onion, cut into 2 inch pieces
- 1 green pepper, cut into 2 inch pieces
- 1 red pepper, cut into 2 inch pieces
- 1⁄4 fresh pineapple, cut into 2 inch pieces (or use canned chunk pineapple)
- 6 wooden skewers
Directions
- In 2 quart bowl, mix Italian dressing, chili sauce, lemon juice, salt and pepper. Add shrimp and stir to coat well. Cover and refrigerate overnight.
- Drop onion, green and red pepper into boiling water for about 1 minute. Drain and dry thoroughly.
- Soak wooden skewers in water for about 15 minutes. Remove shrimp from marinade.
- On skewers, alternately thread shrimp, pineapple, onion, green and red peppers.
- Grill or broil, turning once and brushing with marinade, cook on one side. Turn and cook other side about 8 to 10 minutes or until shrimp turn pink.
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