Directions:
- Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a small bowl, combine the salad dressing, tomato sauce, brown sugar, mustard and reserved juice. Pour 3 cups into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with reserved marinade. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.71 Kcal (1904 kJ) | ||
| Calories from fat | 199.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.17g | 34% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 2085.57mg | 87% | |
| Potassium | 421.41mg | 9% | |
| Total Carbs | 54.73g | 18% | |
| Sugars | 18.36g | 73% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 11.03g | 22% | |
| Vitamin C | 108.7mg | 181% | |
| Iron | 1.3mg | 7% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.31 Kcal (608 kJ) | ||
| Calories from fat | 63.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 34% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 22% | |
| Sodium | 666.48mg | 87% | |
| Potassium | 134.67mg | 9% | |
| Total Carbs | 17.49g | 18% | |
| Sugars | 5.87g | 73% | |
| Dietary Fiber | 1.39g | 17% | |
| Protein | 3.53g | 22% | |
| Vitamin C | 34.8mg | 181% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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