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Ginger-Glazed Shrimp Kabobs

Round up just four ingredients to make a brushing sauce for grilled shrimp and pineapple. Serve any extra as a dipping sauce at the dinner table.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Grill: 10 mins

Ginger-Glazed Shrimp Kabobs

Directions

  1. Thaw shrimp, if frozen. For sauce, in a medium bowl stir together barbecue sauce, pineapple juice, oil, and ginger. Set aside.
  1. Peel and devein shrimp, leaving tails intact. Thread shrimp onto 6 long skewers; brush with sauce. Grill shrimp on the rack of an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until opaque, turning once halfway through grilling time and brushing with sauce the last 2 minutes of grilling.
  1. Thread pineapple wedges onto 3 long skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with sauce halfway through grilling time.
  1. Heat remaining sauce to boiling; serve it with shrimp and pineapple for dipping. Store remaining sauce, covered, in refrigerator for up to 1 week. Makes 6 servings.

Nutrition Facts (Ginger-Glazed Shrimp Kabobs)

  • Per serving:
  • 180 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 116 mg chol.,
  • 478 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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