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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 6 |
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A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. You can use red, green, yellow, and/or orange bell peppers for an even more colorful kabob. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time. Ingredients:
12 pieces fresh pineapple (1-inch) |
12 pieces red bell peppers (1-inch) |
12 pieces sweet onions (1-inch) |
1 cup yoshida cracked pepper and garlic sauce |
2 oranges, peeled and split into 12 wedges |
24 shrimp, peeled and deveined |
6 white button mushroom caps |
6 wooden skewers, soaked in water for 15 minutes |
Directions:
1. Place ingredients on skewers in the following order:.
2. shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
3. Place kabobs in a 9 X11 pan; pour 1/2 cup Mr.
4. Yoshida's sauce over kabobs.
5. Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
6. Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
7. Baste kabobs with remaining 1/2 cup sauce while grilling.
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