SHRIMP TERIYAKI KABOBS
You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.
Provided by riffraff
Categories Egg Free
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
- Add shrimp and toss to coat.
- I let them set in the fridge all day till I was ready to skewer them to grill.
- Be sure and soak your skewers if you are using wood!
- Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
- I was able to get about 4 on each skewer.
- Grill about 2-3 minutes on each side or until shrimp is pink.
- You can baste with the marinade if you want but I did not.
- You can also broil this if you don't have a grill.
- I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.
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