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Grilled Shrimp Kebabs

Print Recipe
Course Main Course

Ingredients
  

  • 1 lb cleaned, de-veined, tail-on shrimp (about 21-25 per pound size)
  • 1 pineapple, cut into small chunks (can pineapple works, too)
  • 2 green peppers, cut into chunks
  • 8-10 oz mushrooms
  • 1 pint cherry tomatoes
  • salt and pepper
  • 1 cup BBQ sauce or honey mustard sauce
  • 1 onion, medium sized, cut into small, thin, chunks
  • wooden or metal kebab skewers

Instructions
 

  • If using wooden skewers, soak in water beforehand to prevent burning. Oil grill grates before lighting grill to prevent sticking. Preheat grill on medium-low heat.
  • Cut vegetables and fruit into small pieces, as they can take too long to cook if the chunks are too big. Using two skewers per kebab to prevent them from rolling around on the grill, stack shrimp in vegetables in repeating color patterns. Sprinkle with salt and pepper to taste.
  • Grill on medium-low heat, turning frequently until shrimp are pink and vegetables are fully cooked. Base with BBQ or honey mustard sauce. Serve plain or with rice. Enjoy!