This Shrimp recipe for skewers (kabobs) can be used as an appetizer or repeat the process on a longer skewer as a main meal over rice or pasta.
The Teriyaki sauce give the vegetables a sweet and salty flavor that goes well with the garlic, lemon and ginger on the shrimp kabob.
Leaving the pineapple plain, adds a delicious sweet flavor when grilled, that makes the other flavors blend so well.
1 Pound Large 26-30 Count Shrimp peeled and de-veined with tails on
1 Small Green, Red and Yellow or orange Pepper cut into 1″ pieces
1 Medium Onion cut into 1″ pieces
1 Container Fresh Cherry Tomatoes
1 Fresh Pineapple cut into 1″ pieces – does not go into marinade.
1 /2 Cup Teriyaki Sauce
1 TBS Fresh Ginger Root – peeled and cut into small pieces
1 Lemon – You will need 2 tsp of lemon zest and 1 TBS of juice
2 Cloves Garlic (Large) or 4 small ones diced
2 TBS Olive Oil
1 TBS Fresh Parsley
1/2 tsp Pepper
1/2 tsp Salt
1 tsp Red Pepper Flakes (optional)
In a large container with tight fitting lid or gallon zip lock baggie, add cut up vegetables and pour in Teriyaki sauce, stir to coat. Let marinate in refrigerator 1 hour.
Roll Lemon on a flat surface to loosen up and bring more juice.
Put Shrimp in a mixing bowl and drizzle with salt and olive oil. Add ginger root, garlic, lemon juice, lemon zest, pepper and red pepper flakes. Mix to coat and put in refrigerator 1/2 hour.
Once vegetables are marinated, pour through strainer.
Prepare skewers starting with pepper color of your choice, shrimp, pineapple, onion, tomato, and repeat until you have your appetizer or entree size skewer. Top with cherry tomato.
2 shrimp on skewer for appetizer and 4 for an entree.
If you are using wood skewers, soak them in warm water for 1/2 hour before using, so they don’t burn on the grill.
Preheat grill to medium high heat.
Place skewers on a well oiled grill. Cook 2-3 minutes on each side.
Cook the same for a stove top grill, set to Medium high heat.
Serve with rice or seasoned pasta of your choice.