Ingredients
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
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
Preparation
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.
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.
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.
