Sweet-and-Sour Skewered Shrimp |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it! Ingredients:
1/2 cup barbecue sauce |
1/4 cup lemon juice |
1/4 cup pineapple preserves |
4 teaspoons soy sauce |
1/2 teaspoon ground ginger |
30 uncooked large shrimp, peeled and deveined (about 2 pounds) |
1 to 2 large green peppers, cut into 1-inch pieces |
1/2 pound fresh mushrooms, halved |
Directions:
1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
2. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.
|
|