Shrimp, Melon and Pepper Kabobs

Sauce

tablespoons honey

teaspoons teriyaki sauce

teaspoon lemon juice

lb. fresh shelled deveined uncooked large shrimp

(1-inch) cantaloupe cubes

(1-inch) honeydew melon cubes

(1-inch) green bell pepper pieces

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1

GRILL DIRECTIONS: Heat grill. In small bowl, combine all sauce ingredients; blend well. Set aside. Thread shrimp, melon and bell pepper pieces evenly onto eight 12-inch metal skewers.
2

When ready 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. If desired, serve kabobs with herb-flavored rice.

To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.
To save time when guests arrive, thread the kabobs on skewers earlier in the day. Then cover them with plastic wrap and refrigerate until ready to grill.
Give weeknight dinner a tropical twist by serving these kabobs with purchased guava fruit drink, rice, grilled pineapple rings and Frozen Key Lime Torte p. 90.

2 Fruit; 2 Other Carbohydrate; 2 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.