Shrimp, Melon and Pineapple Kabobs

 

16

(6-inch) bamboo skewers

3

tablespoons honey

4

teaspoons teriyaki sauce

1

teaspoon lemon juice

1

lb uncooked deveined peeled large shrimp

16

(1-inch) cantaloupe cubes

16

(1-inch) honeydew melon cubes

16

(1-inch) fresh pineapple pieces

Pineapple slices, if desired

• 1 Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile in small bowl, mix sauce ingredients; set aside. Alternately thread shrimp, melon and pineapple pieces onto 16 wooden skewers.
• 2 Set oven control to broil. Place kabobs on broiler pan with tops 4 to 6 inches from heat. Brush kabobs with sauce; broil 8 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with sauce. To serve, stick kabobs into fresh pineapple slices, if desired.