(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.
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