Sweet-and-Sour Skewered Shrimp

Prepare these kabobs on a portable grill and serve up a summer favorite any time.

Sweet-and-Sour Skewered Shrimp Sweet-and-Sour Skewered Shrimp

Quick look

  • prep 15 min    cook 10 min
  • serves 6

Ingredients

  • 1/2 cup barbecue sauce
  • 1/4 cup lemon juice
  • 1/4 cup pineapple preserves
  • 4 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
  • 1 to 2 large green peppers, cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, halved

    How to make it  25 minutes

  • 1

    In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.

  • 2

    Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

  • 3

    Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.

  • 4

    Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.