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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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. 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.
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