Sweet N Sour Shrimp Bacon Kabobs Recipes

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SWEET-AND-SOUR SHRIMP KEBABS



Sweet-and-Sour Shrimp Kebabs image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard

Steps:

  • Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
  • Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
  • Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

SHRIMP AND BACON KABOBS



Shrimp and Bacon Kabobs image

Great alternative for your next barbeque. Polynesian style. From Alaska Shrimp and Crab Recipes by Cecilia Nibeck.

Provided by Vicki in CT

Categories     Kid Friendly

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs raw shrimp, peeled and deveined
4 slices bacon, cut into squares (best when partially cooked so shrimp does not become overcooked)
28 ounces sliced pineapple, each slice quartered
1 tablespoon Dijon mustard
1 lime, juice of
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter, melted
cayenne pepper

Steps:

  • Spear shrimp, bacon, and pineapple onto skewers alternating each.
  • Combine remaining ingredients.
  • Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.
  • Alternatively, can marinate shrimp overnight then thread when ready to grill (preferred method).

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