(Yield: 4 servings)
1 pound fresh or thawed large shrimp or prawns (21-25 count)
1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 tablespoons minced green onions and tops
1 tablespoon minced fresh ginger root
1 can (8 oz.) pineapple chunks, drained
4 (15-inch) metal or bamboo* skewers
- Peel and devein shrimp, leaving shells on tails.
- Combine baste & glaze, green onions and ginger in medium bowl; remove and reserve 2 Tbsp. mixture.
- Add shrimp to remaining baste & glaze mixture and stir to coat all pieces. Remove shrimp and place 1 pineapple chunk in curve of each shrimp. Thread each skewer with shrimp and pineapple.
- Grill or broil 2 minutes. Turn skewers over; brush with reserved baste & glaze mixture. Cook 2 minutes longer, or until shrimp turn pink. *Soak bamboo skewers in water 30 minutes to prevent burning.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.