Shrimp Teriyaki Kabobs

You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, shelled and deveined (I used 21-25 per pound)
• 1⁄3 cup  teriyaki marinade (homemade or bottled)
• 1  green onion, finely chopped
• 1 -2  garlic clove, finely minced
• 1  teaspoon lemon zest
• 1⁄2 teaspoon sugar
• 1 (20 ounce) can pineapple chunks (I used the chunks in pineapple juice, not heavy syrup)

Directions

1. In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
2. Add shrimp and toss to coat.
3. I let them set in the fridge all day till I was ready to skewer them to grill.
4. Be sure and soak your skewers if you are using wood!
5. Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
6. I was able to get about 4 on each skewer.
7. Grill about 2-3 minutes on each side or until shrimp is pink.
8. You can baste with the marinade if you want but I did not.
9. You can also broil this if you don't have a grill.
10. I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.