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Spicy Shrimp Kabobs

Spicy Shrimp Kabobs
Shrimp lovers will adore these spicy, juicy kabobs. Adjust the cayenne to suit your preference for more or less heat. So quick and easy! —Michele Tungett, Rochester, Illinois
4 ServingsPrep: 15 min. + marinating Grill: 5 min.

Ingredients

  • 1/4 cup tomato sauce
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 cups pineapple chunks
  • 1 medium onion, cut into wedges

Directions

  • In a large resealable plastic bag, combine the first seven
  • ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate
  • for up to 2 hours.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread the shrimp, pineapple and onion. Using
  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill kabobs, covered, over medium heat
  • or broil 4 in. from the heat for 2-3 minutes on each side or until
  • shrimp turn pink. Yield: 4 servings.
Nutrition Facts: 2 kabobs equals 187 calories,
© Taste of Home 2013

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Spicy Shrimp Kabobs (continued)

Nutrition Facts: 3 g fat (1 g saturated fat), 138 mg cholesterol, 245 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013