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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âI donât remember where I got this wonderful recipe,â jots Terry Hammond from Shohola, Pennsylvania, âbut my husband and I just love it! It couldnât be easier and always makes an impression with dinner guests.â Ingredients:
2 cans (20 ounces each) pineapple chunks |
2 cups fat-free italian salad dressing |
2 cans (8 ounces each) tomato sauce |
1/4 cup packed brown sugar |
2 teaspoons prepared mustard |
2 pounds uncooked medium shrimp, peeled and deveined (about 64) |
4 large sweet red peppers, cut into chunks |
2 large onions, cut into chunks |
Directions:
1. 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.
2. 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.
3. 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.
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