Hawaiian Shrimp Kabobs

Grilled charred shrimp and pineapple.  Is your mouth watering yet?  Add tropical fruit, thread onto skewers and baste with a tangy sweet and sour sauce.  Serve on a bed of hot rice and transport yourself to beautiful Hawaii.

Ingredients

1 T soy sauce

1 T rice vinegar

1 6-oz. can pineapple juice

¼ t ground ginger

1 t finely minced garlic

1/3 cup light brown sugar

1 T cornstarch

1 medium red onion

1 red bell pepper

1 green bell pepper

1 cup fresh pineapple, cut into 1-inch chunks

1 lb. extra large raw shrimp, peeled and deveined

1 cup fresh mango peeled and cut into 1-inch chunks

Preparation

Combine soy sauce, vinegar, juice, ginger garlic, sugar and cornstarch in a saucepan.  Cook over medium heat until mixture comes to a boil and thickens. Stir frequently and set aside.

Cut onion and peppers into 1-inch squares. Alternate pineapple, shrimp, mango, onions and peppers onto metal skewers.  Place in a glass baking dish. Brush with sauce.

Preheat broiler.  Lightly brush peanut (or vegetable) oil on rack of broiler pan.  Set kabobs on rack.  Broil, about 3 inches from heat, for 3 minutes.  Turn over and brush with sauce.  (Discard remainder of sauce.) Continue broiling until shrimp turn opaque, about 3 minutes.  Serve on a bed of rice.

Photographer Bill Brady

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