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Grilled Shrimp Kabobs

Total Time

Prep: 20 min. + marinating Grill: 10 min.

Makes

4 servings

My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. —Cheryl Williams of Evington, Virginia

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

Directions

  1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. 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.
  3. Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
  4. 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.

Nutrition Facts

2 each: 428 calories, 6g fat (1g saturated fat), 161mg cholesterol, 775mg sodium, 71g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fruit, 1 fat.

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