Shrimp Teriyaki Kabobs - cooking recipe

Ingredients

1 lb large shrimp, shelled and deveined (I used 21-25 per pound)
1/3 cup teriyaki marinade (homemade or bottled)
1 green onion, finely chopped
1 -2 garlic clove, finely minced
1 teaspoon lemon zest
1/2 teaspoon sugar
1 (20 ounce) can pineapple chunks (I used the chunks in pineapple juice, not heavy syrup)

Preparation

In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
Add shrimp and toss to coat.
I let them set in the fridge all day till I was ready to skewer them to grill.
Be sure and soak your skewers if you are using wood!
Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the \"head\" of the shrimp, the pineapple and then the \"tail\".
I was able to get about 4 on each skewer.
Grill about 2-3 minutes on each side or until shrimp is pink.
You can baste with the marinade if you want but I did not.
You can also broil this if you don't have a grill.
I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.