| Teriyaki Shrimp Kabobs |
TERIYAKI SAUCE: | FOR KABOBS: |
1 cup soy sauce | 1 pound large shrimp ( 31 to 40 count), peeled and deveined |
3 cloves garlic, mashed | 1 package cherry tomatoes (about 20) |
2 Tbsp fresh ginger, minced | 2 green bell peppers, cut into large pieces |
2 Tbsp sugar | 1 large white onion, cut into large pieces |
2 stalks green onions, chopped | 1 (16 oz) can pineapple, cut into chunks |
1 Tbsp sesame seeds | 1 package long wooden skewers (about 20 are needed) |
Combine all teriyaki sauce ingredients and pour into a 1 gallon, plastic ziploc bag. Add shrimp, tomatoes, green bell peppers, onion, and pineapple to marinate. Let marinate a minimum of 1 hour (maximum 4 hours) in the refrigerator.
Soak skewers in steeping hot water for 10 minutes. This will prevent them from burning and splintering.
Place oven rack on second highest position. Preheat oven to Broil on “HI”. Lace skewers with shrimp and vegetables, alternating each. Place about half of them onto broiler pan or sheet pan with rim. Broil on “HI” for 3 minutes, turn skewers over to other side and continue to broil for another
Serves 4.
RECIPES
23
