BBQ Shrimp Kabobs


1 8-ounce can of tomato sauce

1 medium onion chopped

1/2 cup water

1/4 cup brown sugar (packed)

1/4 cup Salado Olive Oil Co.'s House Blend Extra Virgin Olive Oil

1/4 cup fresh lemon juice

3 tablespoons Worcestershire sauce

2 tablespoons mustard

1 large can pineapple chunks

1 green bell pepper cut into 1 inch cubes

1 pound fresh or frozen large shrimp that have been shelled and deveined

2 cups water

1 cup regular rice

salt and pepper to taste

2 tablespoons snipped parsley


Combine tomato sauce, onion, 1/2 cup water, brown sugar, oil, lemon juice, Worcestershire, mustard and simmer uncovered for at least 15 minutes. Thaw shrimp and drain pineapple, be sure to reserve 2 tablespoons syrup. Combine syrup with sauce mixture.

Marinate mixture after adding the shrimp for 2-3 hours. Drain and reserve sauce.

On skewers, thread the shrimp, 2 pineapple chunks and green pepper cubes. Grill over hot coals for 5-8 minutes. Turn kabobs over and brush with marinade and grill till shrimp are done.

Prepare rice in a saucepan, combining the 2 cups water, rice and 1/2 teaspoon salt. Cover with lid and bring to a rolling boil. Reduce heat and continue cooking at least 14 minutes. Remove from heat and let the rice sit covered at least 10 minutes. Stir in parsley and place rice in serving bowl and place the kabobs over the rice.


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