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Sweet-and-Sour Skewered Shrimp Recipe

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This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!

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Sweet-and-Sour Skewered Shrimp Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

Directions

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.

Originally published as Sweet-and-Sour Skewered Shrimp in Country Extra July 1997, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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