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Grilled Shrimp Kabobs

  • 2 lb. large shrimp - peeled & deveined
  • 2 cans(16 oz. ea.) pineapple chunks
    or 1 whole fresh pineapple - peeled, cored and cut in pieces + 1-1/2 cups canned pineapple juice
  • 1/2 lb. sliced bacon - cut in 2" pieces
  • 2 red and/or green bell peppers - cut in 1" pieces
  • 1/2 lb.fresh mushrooms
  • 1 pint cherry tomatoes
  • 1 cup sweet and sour sauce
  • wooden skewers, 16 to 18

Preparation -
Drain the pineapple and reserve the juice. Thread the shrimp and bacon, alternately with pineapple chunks and vegetables, on the skewers. Place the kabobs in a large shallow pan. Mix the pineapple juice with the sweet-and-sour sauce. Pour half of the mixture over the kabobs in pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Grill the kabobs on top of foil, over hot coals or on a gas grill, for 8 to 10 minutes, turning and basting often with the remaining half of the pineapple juice mixture.