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Sweet-and-Sour Skewered Shrimp

By: Rena Malek

"This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!"

Rate/Review | Read Reviews (25)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

Directions

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.