Grilled Teriyaki Shrimp
1ΒΌ | pounds large shrimp, peeled (tails left on) and deveined |
1/4 | cup + 2 tablespoons Teriyaki Sauce/Marinade |
1/2 | medium fresh pineapple, peeled, cored, and cut into 1 inch cubes |
2 | red bell peppers, seeded and cut into 1×1 inch square slices |
4 | cups cooked white rice |
4 | scallions, sliced on the diagonal
Place the shrimp in a large zip-close plastic bag and pour in 1/4 cup of marinade. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours. Spray the grill rack with nonstick spray. If using wooden skewers, soak 8 (12 inch) skewers in cold water. Preheat the grill. Drain and discard the marinade. Alternately thread the shrimp, pineapple, and bell peppers on 8 wooden or metal skewers. Grill the kebabs 5 inches from the heat, turning frequently, until the shrimp are cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tablespoons teriyaki marinade and the scallions. Makes 4 Servings |
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