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Ingredients
| raw shrimp: 1 lb |
| barbecue sauce: 1 cup |
| unsweetened pineapple juice: 2/3 cup |
| olive oil: 2 tsp |
| ginger (minced): 4 tsp |
| canned pineapples: 1/4 |
Ginger-glazed shrimp kabobs
Credit: www.recipe.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
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.