Grilled Shrimp Kabobs

Course : Grilling
Serves: 8
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3 pounds shrimp, jumbo -- fresh uncooked, headless
12 pieces vegetables -- mushrooms, green pepper, red pepper, onion, and Italian tomato
1 can pineapple chucks (juice for sauce)
2 cups broccoli and cheese rice (or desired rice)
1/4 cup lemon juice
1 stick butter or margarine -- (1/2 cup)
1 tablespoon parsley flakes
1 tablespoon italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground pepper
1/4 cup pineapple juice -- (from can of pineapple)

Preparation / Directions:

Soak the bamboo skewers in water for 20 minutes just before grilling. Preheat grille to medium heat. Peel shrimp and cut center. Remove sand vein. Wash and always keep shrimp in cold ice water during the preparation. Cut peppers and onion into slices. Cut Italian tomatoes in half. Cut only large mushrooms in half. Skewer all vegetables, pineapple and shrimp on skewers alternating pressing gently together. In a pan mix lemon juice, butter, parsley flakes, Italian seasoning, garlic powder, paprika and pepper. Heat to melt the butter to create a sauce. Brush sauce over kabobs before setting onto grille. Cook 20 to 30 minutes. Brushing sauce and turn kabobs 2 or 3 times during cooking. Cook rice. Remove from grille, sprinkle a little paprika and serve on a bed of rice. Serve with your favorite wine or drink.

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