Ginger-Glazed Shrimp Kabobs
Recipe from
Better Homes and Gardens
Round up just four ingredients to make a brushing sauce for grilled shrimp and pineapple. Serve any extra as a dipping sauce at the dinner table.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
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1-1/4 poundsfresh or frozen large shrimp in shellssee savings
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1 cupbottled barbecue saucesee savings
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2/3 cupunsweetened pineapple juicesee savings
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2 tablespoonscooking oilsee savings
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4 teaspoonsgrated fresh ginger or 1-1/2 teaspoons ground gingersee savings
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1/4 of afresh pineapple, cut into wedgessee savings
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Directions
1.
Thaw shrimp, if frozen. For sauce, in a medium bowl stir together barbecue sauce, pineapple juice, oil, and ginger. Set aside.
2.
Peel and devein shrimp, leaving tails intact. Thread shrimp onto 6 long skewers; brush with sauce. Grill shrimp on the rack of an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until opaque, turning once halfway through grilling time and brushing with sauce the last 2 minutes of grilling.
3.
Thread pineapple wedges onto 3 long skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with sauce halfway through grilling time.
4.
Heat remaining sauce to boiling; serve it with shrimp and pineapple for dipping. Store remaining sauce, covered, in refrigerator for up to 1 week. Makes 6 servings.
Nutrition information
Per serving: Calories 180, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 116 mg, Sodium 478 mg, Carbohydrate 26 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 12%, Vitamin C 172%, Calcium 0%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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