"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ginger-Glazed Shrimp Kabobs Recipe

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This recipe for Ginger-Glazed Shrimp Kabobs, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Ware
Added: Sunday, February 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. barbeque sauce
2/3 c. unsweetened pineapple juice
2 T. cooking oil
4 t. grated fresh ginger or 1-1/2 t. ginger spice
1 1/4 lb fresh or frozen large shrimp in shells
1/4 of a fresh pineapple, peeled & cut into wedges

Directions:
Directions:
FOR GLAZE: in a medium bowl, stir together barbeque sauce, pineapple juice, oil and ginger; set aside. Thaw shrimp if frozen. Peel & devein shrimp, leaving tail intact (if desired)Rinse shrimp ; pat dry with paper towels. Thread shrimp onto 6 - 12" skewers; brush with glaze. Thread pineapple onto 3 -12" skewers; set aside. Place kabobs on unheated rack of broiler pan. Broil 4-5 inches from heat for 10-12 minutes or until shrimp are opaque, turning once halfway through broiling time. Add pineapple kabobs to broiler pan the last 5 minutes of broiling, turning and basting with glaze halfway through.Brush shrimp with glaze again the last 5 minutes. heat remaining glaze to boiling to serve as a dipping sauce. Makes 6 servings.

 

 

 

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