Printable Recipe

Pineapple-Lime Marinade

     2 tablespoons olive or vegetable oil
     1 teaspoon grated lime peel
     2 tablespoons lime juice
     2 tablespoons reserved pineapple juice from can of pineapple
     1/4 teaspoon salt
     1/4 teaspoon red pepper sauce
     2 cloves garlic, finely chopped

Kabobs

     3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
     1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade
     1 bell pepper, cut into 12 pieces
     4 medium green onions, cut into 1 1/2-inch pieces

  
      In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
      Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
      Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

Recipe courtesy of Betty Crocker

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