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1 1/4
pounds fresh or frozen large shrimp in shells
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1
cup bottled barbecue sauce
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2/3
cup unsweetened pineapple juice
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2
tablespoons cooking oil
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4
teaspoons grated fresh ginger or 1-1/2 teaspoons ground ginger
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1/4
of a fresh pineapple, cut into wedges
1. Thaw shrimp, if frozen. For sauce, in a medium bowl stir together barbecue sauce, pineapple juice, oil, and ginger. Set aside.
2. 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.
3. 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.
4. 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.
- Servings Per Recipe 6,
- Calories 180,
- Protein (gm) 14,
- Carbohydrate (gm) 26,
- Fat, total (gm) 2,
- Cholesterol (mg) 116,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 124,
- Vitamin C (mg) 102,
- Sodium (mg) 478,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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