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Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs
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Prep Time:
25 minutes
Total Time:
40 minutes
Create zesty shrimp with a quick citrus marinade for maximum flavor.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons reserved pineapple juice from can of pineapple
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
  • 1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade
  • 1 orange bell pepper, cut into 12 pieces
  • 4 medium green onions, cut into 1 1/2-inch pieces
Instructions:
  • Combine marinade ingredients in a shallow glass or plastic dish or resealable bag. Add shrimp, pineapple, bell pepper, and onions; toss to coat. Cover and refrigerate for 15 to 30 minutes, flipping occasionally.
  • Prepare the grill by heating it using gas or charcoal. Gently brush the grill rack with vegetable oil. Thread shrimp, pineapple, bell pepper, and onions alternately onto 4 metal skewers (each 12 to 14 inches long), ensuring there is a slight gap between each piece. Remember to save the marinade for later use.
  • Grill the kabobs over medium heat, covering the grill. Cook for 5 to 7 minutes, turning and brushing with marinade once, until shrimp turn pink and vegetables are tender. Dispose of any leftover marinade.

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