Tropical Shrimp Kabobs

Name: Tropical Shrimp Kabobs
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: 6 serving(s)
Ingredients: 12 pieces fresh pineapple (1-inch); 12 pieces red bell peppers (1-inch); 12 pieces sweet onions (1-inch); 1 cup Yoshida cracked pepper and garlic sauce; 2 oranges, peeled and split into 12 wedges; 24 shrimp, peeled and deveined; 6 white button mushroom caps; 6 wooden skewers, soaked in water for 15 minutes

Submitted by HouseDragon

"A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. You can use red, green, yellow, and/or orange bell peppers for an even more colorful kabob. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time."

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Ready In:: 1hr 21mins
Ingredients:: 8
Serves:: 6

ingredients

12 pieces fresh pineapple (1-inch)
12 pieces red bell peppers (1-inch)
12 pieces sweet onions (1-inch)
1 cup Yoshida cracked pepper and garlic sauce
2 oranges, peeled and split into 12 wedges
24 shrimp, peeled and deveined
6 white button mushroom caps
6 wooden skewers, soaked in water for 15 minutes

directions

Place ingredients on skewers in the following order:
shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
Place kabobs in a 9"X11" pan; pour 1/2 cup Mr.
Yoshida's sauce over kabobs.
Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
Baste kabobs with remaining 1/2 cup sauce while grilling.

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RECIPE SUBMITTED BY

HouseDragon

212

<img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= />

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