Ginger-Glazed Shrimp Kabobs
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.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
6 servings
Ingredients
-
1-1/4 pounds fresh or frozen large shrimp in shells
-
1 cup bottled barbecue sauce
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2/3 cup unsweetened pineapple juice
-
2 tablespoons cooking oil
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4 teaspoons grated fresh ginger or 1-1/2 teaspoons ground ginger
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1/4 of a fresh pineapple, cut into wedges
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
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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