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Teriyaki Shrimp Kabobs
TERIYAKI SAUCE:
1 cup soy sauce
3 cloves garlic, mashed
2 Tbsp fresh ginger, minced
2 Tbsp sugar
2 stalks green onions, chopped
1 Tbsp sesame seeds
Combine all teriyaki sauce ingredients and pour into a 1 gallon, 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.
FOR KABOBS:
1 pound large shrimp ( 31 to 40 count), peeled and deveined
1 package cherry tomatoes (about 20)
2 green bell peppers, cut into large pieces
1 large white onion, cut into large pieces
1 (16 oz) can pineapple, cut into chunks
1 package long wooden skewers (about 20 are needed)