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Prep 25min
Total40min
Servings4
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Ingredients
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
orange bell pepper, cut into 12 pieces
4
medium green onions, cut into 1 1/2-inch pieces
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Steps
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.
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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).
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