Tangy Shrimp Kabobs

By urbcindy

2kabobs w/ 2T sauce = 194 cal, 2 g fat, 138n mg cholesterol, 474n mg sodium, 24 gm CHO, 3 gm fiber, 20 gm protein

Ingredients

• 1 can (20 oz) pineapple chunks or fresh cubed
• 1 can (8oz) tomato sauce
• 1 C FF Italian dressing
• 4 1/2 tsp brown sugar
• 1 tsp prepared mustard
• 1 1/2 lb uncooked lg shrimp, peeled and deveined
• 12 pearl onions (may use canned)
• 1 large red pepper
• 1 large green pepper
• ----------
• Hot cooked rice (optional)

Preparation

Step 1

1. Drain pineapple, reserving 1/4 C juice (if using fresh, use orange juice)
2. Combine tomato sauce, dressing, sugar, mustard, and juice. Pour 3/4 C into large resealable bag and add shrimp. Refrigerate 1 -3 hours, turning occasionally. Cover and refrigerate remaininmg sauce.
3. Parboil onions (and peppers if desired) for 2 min. Drain and rinse in cold water.
4. Bring reserved sauce to a boil; reduce heat; simmer 5 min. until slightly thick. Keep warm.
5. Spray grill while cold. Drain and discard marinade. Place shrimp and veggies alternately on 12 skewers
6. Grill over medium heat 3-5 min per side until shrimp turn pink basting occsasionally with reserved sauce.
7.Drizzle kabaobs with warm sauce and serve with rice if desired.