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Mandarin Ginger Shrimp Kebobs

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“This is a great tasting kebob recipe, and you can experiment with the different things on the skewers, adding to or changing just to give it your own touch, so much fun!! Soaking wood skewers before threading them helps prevent charring and breakage. Metal skewers are also a great option.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 24 frozen uncooked Extra large Freshwater shrimp (about 2 bags, 16-20 count, peeled)
  • 12 fresh pineapple, cut into 16 x 1/2-inch cubes
  • 1 red pepper, cut into 16 x 1/2-inch squares
  • 8 wooden skewers, soaked in water for at least 15 minutes (12-inches each)
  • 14 cup mandarin ginger vinaigrette

Directions

  1. lightly oil grill and preheat barbecue to medium-high.
  2. Alternate shrimp, pineapple and red pepper on skewers. Grill kebobs until shrimp are firm but opaque, about 8 minutes in total, turning as needed and brushing with vinaigrette.

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