(Yield: 4 servings)
1/3 cup Kikkoman Teriyaki Baste & Glaze
1/4 teaspoon grated fresh lime peel
1 tablespoon fresh lime juice
Dash black pepper
1 green bell pepper
1 red bell pepper
1 pound fresh or thawed medium-size shrimp or prawns,
peeled and deveined
4 (15-inch) metal skewers
- Combine teriyaki baste & glaze, lime peel and juice and black pepper.
- Cut each bell pepper into 24 squares; thread alternately with shrimp on skewers, leaving space between pieces.
- Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until shrimp are pink. (or, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until shrimp are pink.)
If you like this, try...
On any one (1) Kikkoman product 10 oz or larger.