| 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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