Bamboo Shrimp

Delight your guests with this seafood dinner. Serve these grilled shrimp and pineapple kabobs flavored with marinade.

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Servings 4

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ingredients 8
Prep Time 30 min
Total Time 1 hr 25 min

Ingredients

Marinade

1/2: cup teriyaki marinade and sauce

2: tablespoons finely chopped green onions

1: tablespoon oil

1: teaspoon grated gingerroot

1: garlic clove, minced

Kabobs

16: (1-inch) chunks fresh pineapple (about 1/2 pineapple)

1: red bell pepper, seeded, cut into 16 pieces

16: shelled deveined uncooked large shrimp with tails left on

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Directions

1 Soak eight 10 to 14-inch bamboo skewers in water for 30 minutes. In small bowl, combine all marinade ingredients; mix well. Set aside.
2 Alternately thread pineapple, bell pepper and shrimp onto skewers. Brush kabobs with half of marinade; reserve remaining marinade. Cover; refrigerate 20 minutes to marinate.
3 Meanwhile, heat grill. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals. Brush with remaining marinade; cook 8 to 10 minutes or until shrimp turn pink, turning kabobs frequently. Discard any remaining marinade.

EXPERT TIPS

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Expert Tips

To broil kabobs, place on broiler pan; brush with remaining marinade. Broil 4 to 6 inches from heat using times above as a guide, turning once.

Purchased teriyaki marinade is a mixture of sugar, pineapple juice, soy sauce, sherry and garlic. It is slightly thicker than teriyaki sauce.

To devein shrimp, first use a sharp pointed knife to slit along the back curve of the shrimp. Pull out the dark vein and rinse the shrimp under cold water. To save time, use a shrimp-veining tool, available in cookware stores or the kitchen department of home stores.