Grilled Shrimp Kabobs

Ingredients:

8 wooden kabob skewers, soaked in water

48 large shrimp, raw, peeled and deveined

1 zucchini, cut into half discs

1 summer squash, cut into half discs

2 bell peppers (your color of choice), chopped

6 button mushrooms, halved

1 red onion, chopped

Salt and pepper, to taste

For marinade

2 tbsp soy sauce

2 tbsp teriyaki sauce

2 tbsp crushed pineapple

1 1/2 tbsp honey

1 tbsp apricot preserves

1/2 tsp ground ginger

2 tsp Mrs. Dash® Caribbean Citrus seasoning blend

2 tbsp rice wine vinegar

1/4 tsp sesame oil

Directions:

After soaking wooden kabob skewers in water, begin to assemble the shrimp kabobs.  Each skewer should have 6 shrimp; in between shrimp fill in space with vegetables.  Once all skewers have been assembled, season each with salt and pepper.  Place skewers in a large resalable plastic bag.  To make marinade, whisk all ingredients together in a mixing bowl; pour marinade into bag with kabobs and turn to coat thoroughly.  Refrigerate kabobs 1 – 2 hours before cooking (or overnight).  When ready to cook, grill kabobs 5 – 7 minutes or until shrimp are opaque and vegetables are tender.  Yields 4 servings (2 kabobs per person).  

To prevent an accidental bag pop and refrigerator mess, place the plastic bag filled with kabobs in a 9 X 13” baking pan when chilling.  If there is a mishap, at least the marinade won’t spill and stick to the bottom of the fridge and all its’ contents!