directions
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1
Drain pineapple, reserving 1/4 cup juice
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2
Combine reserved pineapple juice, water, vinegar, oil, soy sauce and curry powder
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3
Add shrimp and toss to coat
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4
Cover and refrigerate 2 hours. Remove shrimp from marinade and thread on kebob skewers alternately with pineapple and red pepper
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5
Rotate for 15 minutes or until shrimp is cooked through.
SHRIMP AND RED PEPPER KEBOBS
ingredients
- 1 (8 ounce) can pineapple chunks, undrained
- 1/4 cup water
- 2 tablespoons white wine vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon curry powder
- 1 pound large fresh shrimp, peeled and deveined
- 1 large red bell pepper, cut into 1-inch squares