Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
Let sit for 20 minutes.
Next drizzle olive oil on top of the shrimp.
Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.
ean.
Meanwhile, put the shrimp in a large bowl,
Heat coal or gas grill for direct heat.
Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
Mix the preserves and lime juice; set aside.
Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
Place ingredients on skewers in the following order:
shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
Place kabobs in a 9\"X11\" pan; pour 1/2 cup Mr.
Yoshida's sauce over kabobs.
Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
Baste kabobs with remaining 1/2 cup sauce while grilling.
ntact, if desired.
Thread shrimp and pineapple alternately onto 8
n a ziploc bag, add shrimp, shake to coat.
Place
Wrap each shrimp in a piece of bacon, and thread onto skewers.
Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
Before serving, brush the kabobs again with the butter mixture.
Pour any remaining butter into a small bowl and serve it with the kabobs.
Peel, devein and rinse shrimp.
Place shrimp in medium-sized deep bowl
Thaw shrimp if frozen. In a small saucepan combine ketchup, water, chopped onion, brown sugar, lemon juice, oil, mustard and Worcestershire sauce. Simmer uncovered 10 minutes, stirring once or twice. On 6 skewers thread the steak pieces alternating with shrimp, zucchini, corn, onion wedge, and pepper squares. Grill kabobs over medium to hot coals for 15 to 20 minutes or desired doneness. Turn the kabobs often and brush with sauce. Garnish the end of each of the skewers with a cherry tomato before serving. Makes 6 servings.
Combine first 6 ingredients and mix well. Reserve 1/3 cup of this sauce for serving.
Skewer shrimp (or chicken pieces) on 8 kabobs, alternating with slices of lemon and onion, if desired.
Brush kabobs with remaining marinade sauce.
Grill until shrimp turn pink.
Serve with reserved sauce.
Peel and devein the shrimp.
Drain the pineapple reserving
Cook tortellini as directed on packaged; drain and cool.
Place dressing in shallow glass or plastic bowl.
Stir in tortellini, shrimp and tomatoes.
Cover and refrigerate 1 hour, stirring once to coat.
Drain tortellini mixture.
Thread tortellini, shrimp and tomatoes alternately on each of twelve 6-inch skewers.
Variation:.
For a meatless predinner treat, leave off the shrimp and use whole pittted ripe olives or small whole mushrooms.
engthwise down back of each shrimp and wash out vein.
Peel and devein shrimp, leaving tails intact.
Put shrimp in a heavy-duty plastic bag.
Combine rest of ingredients and pour over shrimp.
Seal bag securely and shake well.
Marinate shrimp in refrigerator for at least 40 minutes.
Turn bag occasionally. Remove shrimp from marinade and thread evenly onto 12-inch skewers.
Place kabobs on rack of broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat with electric oven door partially opened, 3 to 4 minutes on each side, or until done. Yield: 4 servings.
ire while the kabobs cook. Then thread the shrimp, scallops, peppers, and
hallow glass dish; stir in shrimp. Cover and refrigerate for about
garlic and salt. Add the shrimp and toss to coat. Cover
he shrimp in the bacon slices and assemble the Kabobs on the
Combine pineapple juice, Italian dressing, tomato sauce, sugar and mustard.
Mix well.
Add shrimp, tossing gently to coat. Cover and marinate 2 hours.
Using kabobs, alternate shrimp, green pepper and pineapple.
Grill over hot coals 3 to 4 minutes.