(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 Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.