Teriyaki Shrimp Kabobs

★★★★

Griddle, Main Entree, Seafood

Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 45 Minutes Difficulty: Easy Servings: Serves 2 Source:

Ingredients

1 pound raw shrimp, peeled and tail removed

2 cups pineapple chunks

1/2 teaspoon salt

1/2 teaspoon white pepper

1 tablespoons Maui Wowee Teriyaki Rub (optional)

2 tablespoons oil for the grill

Teriyaki Sauce, to taste

Directions

Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub (if using).

Thread the shrimp onto your skewers along with the pineapple chunks. Note: Cut the pineapple the same thickness as the shrimp so they both lay flat on the griddle.

Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.

Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout. Right before taking them off the griddle, squirt some Teriyaki sauce on them and serve.

Notes

These were good and Jill liked them. I didn't have any Maui Wowee so I just used a light sprinkling of SPG. I also put orange peppers on the skewers. The veggies need to be small enough (or done on a separate skewer) so that the shrimp lay flat on the griddle.