| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 24 |
lg |
Uncooked shrimp; peeled, tails left on |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Lemon juice |
| 4 |
|
Red bell peppers; cut into 2" pieces |
| 4 |
|
Yellow bell peppers; cut into 2" pieces |
| 1 |
|
Red onion; cut into 1" pieces |
| 12 |
lg |
Mushrooms |
| 12 |
|
Cherry tomatoes |
| 12 |
|
Skewers |
INSTRUCTIONS
From: Debbie Grayson <Blueiis1@AOL.COM>
Date: Tue, 2 Jul 1996 21:06:02 -0400
Mix the honey, mustard, and lemon juice in a small bowl. Alternate shrimp
and vegetables on skewers. Heat up your barbecue. Brush the kebabs with the
honey mustard sauce and grill until shrimp are cooked through. Baste
occasionally while cooking. Serve hot.
NUTRITIONAL INFORMATION per serving: 172 Calories; 16g Protein; 65mg
Cholesterol; 23g Carbohydrate; 646mg Sodium; 2g Fat
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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