Saturday, May 07, 2005

Grilled Teriyaki Shrimp Kebabs

Grilled Teriyaki Shrimp Kebabs (Adapted from CL)

For the sauce

1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted

For the kebabs

48 large peeled and deveined shrimp
32 pieces cubed fresh pineapple
1 medium red onion, cut into 8 wedges

Preheat a grill (or use something like The Griddler)

To make the sauce

In a small bowl, whisk together teriyaki sauce and toasted sesame seeds.

To assemble the kebabs

Alternately thread an even amount of shrimp, pineapple chunks and one wedge of the onion onto 8 long skewers. Use a pastry brush to coat the kebabs with the teriyaki mixture. Carefully place the kebabs on the grill and cook until the shrimp are done, about 4 minutes on each side.

Makes 4 servings.

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