- Leaving shells on tails, peel shrimp; devein.
- Combine teriyaki sauce, green onion, garlic, lemon peel and sugar in medium bowl. Add shrimp; toss to coat well.
- Reserving teriyaki sauce mixture, remove shrimp and place 1 pineapple chunk in curve of each shrimp. Thread 4 shrimp with pineapple on each skewer.
- Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki sauce mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki sauce mixture. Cook 3 minutes longer, or just until shrimp are pink. (Or, place skewers on rack of broiler pan; brush with teriyaki sauce mixture. Broil 4 to 5 inches from heat source 4 minutes. Turn kabobs over; brush with remaining teriyaki sauce mixture. Cook 4 minutes longer, or until shrimp are pink.) *Soak bamboo skewers in water 30 minutes to prevent burning.
Sun-Kissed Shrimp Kabobs
ingredients
16 jumbo-size shrimp (about 1 lb.)
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1 green onion and tops, minced
1 clove garlic, pressed
1 teaspoon grated fresh lemon peel
1/2 teaspoon sugar
1 can (8 oz.) pineapple chunks in syrup, drained
4 (12-inch) metal or bamboo skewers*
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
