Mandarin Ginger Shrimp Kabobs
Prep Time
Serves
Cooking Mode
24 Uncooked Extra Jumbo Black Extra Large Freshwater Shrimp (16-20 ct), about 2 bags (680 g)
½ fresh pineapple, cut into 16 1/2 - inch (1 cm) cubes
1 red pepper, cut into 16 1/2 - inch (1 cm) squares
8 12-inch (30 cm) wooden skewers soaked in water for 15 min.
¼ cup Mandarin Ginger Vinaigrette
24 Uncooked Extra Jumbo Black Extra Large Freshwater Shrimp (16-20 ct), about 2 bags (680 g)
½ fresh pineapple, cut into 16 1/2 - inch (1 cm) cubes
1 red pepper, cut into 16 1/2 - inch (1 cm) squares
8 12-inch (30 cm) wooden skewers soaked in water for 15 min.
¼ cup Mandarin Ginger Vinaigrette
Directions
1Lightly oil grill and preheat barbecue to medium-high.
2Alternate shrimp, pineapple and red pepper on skewers. Grill kabobs until shrimp are firm and opaque, about 8 min. in total, turning as needed and brushing with vinaigrette.
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Personal Note
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