Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs

Make sensational shrimp! The secret is the peppy citrus marinade that goes together in minutes. ...MORE + LESS -

2 tbsp (30 mL) olive or vegetable oil

1 tsp (5 mL) grated lime peel

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) reserved pineapple juice from can of pineapple

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) red pepper sauce

2 cloves garlic, finely chopped

3/4 lb (375 g) uncooked deveined peeled large shrimp, thawed if frozen

1 can (8 oz) pineapple chunks in juice, drained, 2 tbsp juice reserved for marinade

1 orange bell peper, cut into 12 pieces

4 medium green onions, cut into 1 1/2 inch (7.5 cm) pieces

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1

In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
2

Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
3

Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

Success: Marinating for a little longer will intensify the flavour slightly, but don't leave it for more than 2 hours. The marinade will start to break down the tissues in the shrimp, and the bell pepper will not be as pretty.
Variation: This marinade is also delicious on chicken breasts. Marinate as directed, then grill until the juice of the chicken is clear when centre of thickest part is cut (170°F)