|
| 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 |
|
| 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 | orange bell pepper, cut into 12 pieces |
| 4 | medium green onions, cut into 1 1/2-inch pieces |
Serve with...
Three-Grain Salad
Total Time:
3 hours 30 min
| 1. | 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.
|
| 2. | 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. |
| 3. | 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. |
|
| Marinating for a little longer will intensify the flavor slightly, but don't leave it for more than 2 hours. The marinade will start to break down the tissues in the shrimp, and the bell pepper will not be as pretty. |
|
| This marinade is also delicious on chicken breasts. Marinate as directed, then grill until the juice of the chicken is clear when center of thickest part is cut (170°F). |
Nutrition Information:
100 ( 20); 2 1/2g ( 0g, 0g); 80mg; 135mg; 11g ( 1g, 9g); 9g 8%; 50%; 4%; 10% 1 ; 0 ; 1 1