Pineapple-Jerk Glazed Shrimp Kabobs

Pineapple-Jerk Glazed Shrimp Kabobs
Fire up the grill this summer for some tasty shrimp kabobs!
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  1. 3/4 cup pineapple preserves
  2. 2 tablespoons water
  3. 2 tablespoons white vinegar
  4. 1/2 teaspoon jerk seasoning (or to taste)
  5. 4 pounds large shrimp, peeled, deveined, and tails left on
  6. 4 small red bell peppers, seeded and cut into 1-inch squares
  7. 4 large green onions, cut into 1-inch pieces
  8. 16 (12-inch) wooden or metal skewers
  9. 1 teaspoon salt
  1. Spray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). In the container of a blender, combine pineapple preserves, water, vinegar, and jerk seasoning; process until smooth.
  2. Thread shrimp, bell peppers, and green onions evenly onto 16 skewers. Sprinkle skewers with salt.
  3. Place skewers on prepared grill rack. Grill until shrimp turn pink, 10 to 14 minutes, turning and basting occasionally with pineapple mixture.
  1. If using wooden skewers, soak skewers for 30 minutes in hot water before using.
Adapted from Entertain Decorate Celebrate, May/June 2013
Adapted from Entertain Decorate Celebrate, May/June 2013
Celebrate Magazine