These tasty shrimp and pineapple kabobs are great served over a tossed salad!
1 1/2 lb Shrimp, mixed species, raw, large, peeled and deveined
2 cup fresh diced pineapple
1/3 cup Jam, apricot, light, sugar free
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tsp minced garlic (bottled or fresh)
1 tsp sesame oil (dark)
Using 8 twelve-inch metal skewers, alternately thread shrimp and fresh pineapple.
In a medium bowl, add apricot spread (cutting any chunks), rice vinegar, soy sauce, ginger, and oil; stir well.
Brush kabobs with apricot mixture and place on a broiler pan sprayed with nonstick cooking spray. Broil 3 minutes, turn, brush with mixture and continue broiling until shrimp are pink, about 3 more minutes.
Brush mixture on one more time before serving.
While fresh is always best, if you don’t have a pineapple on hand you could use a 20-ounce can of pineapple chunks in juice, drained!