Shrimp, Melon and Pineapple Kabobs
Grilling brings out intense flavor in fresh fruits and shrimp brushed with a quick teriyaki sauce. Thread the kabobs on skewers early in the day. Then cover them with plastic wrap and refrigerate until ready to broil. To grill: Oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush kabobs with sauce; cook 8 to 10 minutes or until shrimp turn pink, turning twice and brushing frequently with sauce. Recipe from Pillsbury.
- 16 6-inch bamboo skewers
- 3 tablespoon(s) honey
- 4 teaspoon(s) teriyaki sauce
- 1 teaspoon(s) lemon juice
- 1 pound(s) uncooked deveined peeled large shrimp
- 16 (1-inch) cantaloupe cubes
- 16 (1-inch) honeydew melon cubes
- 16 (1-inch) fresh pineapple pieces
- Pineapple slices, if desired
- 1.Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile in small bowl, mix sauce ingredients; set aside. Alternately thread shrimp, melon and pineapple pieces onto 16 wooden skewers.
- 2. Set oven control to broil. Place kabobs on broiler pan with tops 4 to 6 inches from heat. Brush kabobs with sauce; broil 8 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with sauce. To serve, stick kabobs into fresh pineapple slices, if desired.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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