SHRIMP, MELON AND PINEAPPLE KABOBS

Shrimp, Melon and Pineapple Kabobs image

Grilling brings out intense flavor in fresh fruits and shrimp brushed with a quick teriyaki sauce.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 16

Number Of Ingredients 9

Previous Next

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 40 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 110 mg, Sugar 6 g, TransFat 0 g