“This meal made our daughter decide that she actually loves shrimp!” Large plump shrimp soaked in a rum, vanilla, cinnamon, ginger and garlic marinade and then grilled. We suggest serving shrimp with baby greens and angel hair pasta (included) follow with Key lime pie… A little trip to the islands without leaving home!
Large prawns are skewered with red peppers and pineapple, then marinated and basted with a made-from-scratch teriyaki sauce. This dish grills quickly over BBQ or campfire and is perfect for a summer’s evening.
Downsized 2-3 Servings, Fullsized 4-6 Servings
1, 2, 3, 4
Grilled Teriyaki Prawn Skewers
1. Thaw prawns completely in the fridge.
2. Start the rice according to the directions.
3. Soak the wooden skewers in cold water for at least 10 minutes. Drain the shrimp and wipe dry with paper towel.
4. Place prawns in marinade for 30 minutes. Thread the shrimp, pineapple and red pepper alternatingly, on the skewers.
If BBQing: oil the grill rack and preheat the BBQ grill to high. Grill the kebabs, turning frequently and basting with the extra marinade until the shrimp are pink, about 4 minutes per side.
If under the oven broiler: Preheat the broiler. Spray the broiler pan with non stick cooking spray. Broil the kebabs about 5 inches from the heat, turning frequently and basting with the extra marinade, about 3 minutes per side or until the shrimp are pink and opaque. Serve over jasmine rice with any remaining teriyaki sauce.
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