RECIPES
23
Teriyaki Shrimp Kabobs
TERIYAKI SAUCE: FOR KABOBS:
1 cup soy sauce 1 pound large shrimp (31 to 40 count), peeled and deveined
3 cloves garlic, mashed 1 package cherry tomatoes (about 20)
2 Tbsp. fresh ginger, minced 2 green bell peppers, cut into large pieces
2 Tbsp. sugar 1 large white onion, cut into large pieces
2 stalks green onions, chopped 1 (16 oz.) can pineapple, cut into chunks
1 Tbsp. sesame seeds 1 package long wooden skewers (about 20 are needed)
Combine all teriyaki sauce ingredients and pour into a 1gallon, plastic Ziploc bag. Add shrimp, tomatoes, green bell peppers, onion
and pineapple to marinate. Let marinate a minimum of 1 hour (maximum 4 hours) in the refrigerator.
Soak skewers in steeping hot water for 10 minutes. This will prevent them from burning and splintering.
Place oven rack on second highest position. Preheat oven to Broil on “HI”. Lace skewers with shrimp and vegetables, alternating
each. Place about half of them onto broiler pan or sheet pan with rim. Broil on “HI” for 3 minutes, turn skewers over to other side and
continue to broil for another 3-4 minutes. Remove cooked skewers onto serving platter and repeat process with remaining skewers.
Serves 4.
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