Ginger Shrimp Kabobs

 

1

tablespoon grated gingerroot

2

tablespoons lime juice

2

teaspoons soy sauce

1

teaspoon dark sesame oil

1/4

teaspoon crushed red pepper

3

cloves garlic, finely chopped

12

uncooked peeled large shrimp

2

medium bell peppers, cut into 1-inch pieces

12

small whole mushrooms

6

green onions, cut into 1-inch pieces

• 1 Mix gingerroot, lime juice, soy sauce, sesame oil, red pepper and garlic in glass or plastic dish. Stir in shrimp until well coated. Cover and refrigerate 15 minutes.
• 2 Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Thread bell peppers, mushrooms, shrimp and onions alternately on each of twelve 6-inch skewers. Brush lightly with marinade.
• 3 Cover and grill kabobs about 4 inches from medium heat about 6 minutes, brushing with marinade and turning once, until shrimp are pink and firm and vegetables are crisp-tender. Discard marinade.