Shrimp Kabobs

By cindygwest

Ingredients

• 1 can (8 ounces) tomato sauce
• 1 cup chopped onion
• 1/2 cup water
• 1/4 cup packed brown sugar
• 1/4 cup lemon juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons canola oil
• 2 tablespoons prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (20 ounces) unsweetened pineapple chunks
• 1 pound uncooked medium shrimp, peeled and deveined (about 32)
• 1 medium green pepper, cut into chunks
• 1 medium onion, cut into chunks
• 3 cups hot cooked rice

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours.
Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice. Yield: 4 servings.