Shelly's Recipe

GINGER-GLAZED SHRIMP KABOBS

Category: Kabobs/Kebobs/Skewers

1 1/4 lb fresh or frozen large shrimp in shells
1 cup bottled barbecue sauce
2/3 cup unsweetened pineapple juice
2 tbsp cooking oil
1-1/2 tsp ground ginger
1/4 of a fresh pineapple cut into wedges

Thaw shrimp, if frozen. For sauce, in a medium bowl stir together barbecue sauce, pineapple juice, oil, and ginger. Set aside. Peel and devein shrimp, leaving tails intact.

Thread shrimp onto 6 long skewers; brush with sauce. Grill shrimp on 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 last 2 minutes of grilling.

Thread pineapple wedges onto 3 long skewers. Add pineapple skewers to grill for last 5 minutes of cooking, turning once and brushing with sauce halfway through grilling time.

Heat remaining sauce to boiling; serve it with shrimp and pineapple for dipping. Store remaining sauce, covered, in refrigerator for up to 1 week. Serves 6