Tangy Grilled Shrimp
1 Can (16 oz) Unsweetened Pineapple Chunks
1/2 Cup Vegetable Oil
1 Tablespoons Worcestershire Sauce
1 Lb. Large Shrimp, Peeled, Deveined
Drain pineapple, reserving 1/4 cup of juice.
In a small bowl, combine reserved 1.4 cup pineapple juice, oil and worcestershire sauce; mix well. Thread shrimp and pineapple chunks alternately on metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Baste skewers with sauce and cook 8 to 10 minutes or until shrimp are pink. Serve immediately. Discard remaining sauce.
Makes 4 servings.
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