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Pineapple Shrimp Kabobs
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2 cans (20 ounces each) pineapple chunks
2 cups fat-free Italian salad dressing
2 cans (8 ounces each) tomato sauce
1/4 cup packed brown sugar
2 teaspoons prepared mustard
2 pounds uncooked medium shrimp, peeled and deveined (about 64)
4 large sweet red peppers, cut into chunks
2 large onions, cut into chunks
Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a small bowl,
combine the salad dressing, tomato sauce, brown sugar, mustard and reserved
juice. Pour 3 cups into a large resealable plastic bag; add the shrimp. Seal bag
and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining
marinade for basting. Coat grill rack with cooking spray before starting the
grill. Drain and discard marinade from shrimp. On 16 metal or soaked wooden
skewers, alternately thread the shrimp, red peppers, onions and pineapple. Grill,
covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink
and vegetables are tender, basting occasionally with reserved marinade.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |