Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs

 

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

• 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.