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Ingredients
- 1/2 (cup) barbeque sauce
- 1/4 (cup) lemon juice
- 1/4 (cup) pineapple preserves
- 4 (teaspoon) soy sauce
- 1/2 (teaspoon) ground ginger
- 30 uncooked large shrimp, peeled and deveined
- 1 large green pepper, cut into 1-inch pieces
- 1/2 (pound) fresh mushrooms, halved
- 1 wooden skewers
Directions
- In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
- Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.
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