| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Grill, Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Large fresh shrimp, unpeeled |
| 15 1/4 | oz | Pineapple chunks in juice, undrained |
| 8 | oz | Italian salad dressing |
| 8 | oz | Tomato sauce |
| 2 | tb | Brown sugar |
| 1 | ts | Prepared mustard |
| 1 | md | Green pepper, cut in 1" pieces |
| Hot cooked rice |
INSTRUCTIONS
Peel and devein shrimp; set aside. Drain pineapple chunks, reserving 1/4 cup juice. Set pineapple aside. Combine reserved pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in a shallow dish; mix well. Add shrimp, tossing gently to coat. Cover and marinate 2 hours in the refrigerator, stirring occasionally. Remove shrimp from marinade, reserving marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium-hot coals 3 to 4 minutes on each side or until done, basting with marinade. Serve over rice with hot marinade. Recipe by: Southern Living, July 1985 Posted to MC-Recipe Digest V1 #606 by DarlingCL@aol.com on May 12, 1997
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