Caribbean Shrimp Kabobs

  • Servings: 4
  • Rating:

Ingredients

  • 1/3 cup Kikkoman Teriyaki Baste & Glaze
  • 1/4 teaspoon grated fresh lime peel
  • 1 tablespoon fresh lime juice
  • Dash black pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 pound fresh or thawed medium-size shrimp or prawns,
  • peeled and deveined
  • 4 (15-inch) metal skewers

Directions

Combine teriyaki baste & glaze, lime peel and juice and black pepper.

Cut each bell pepper into 24 squares; thread alternately with shrimp on skewers, leaving space between pieces.

Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until shrimp are pink. (or, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until shrimp are pink.)