Shrimp Kebobs With Honey Soy Lemon Glaze

³ Description

Delicious combo of shrimp, zucchini and pineapple - the glaze brings it all together and is just the right mix of sweet and savory.

² Ingredients

•  1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
•  1/2 tsp Garlic Powder
•  0.1 tsp Ginger (Ground)
•  1 dash Black Pepper
•  1 cup, diced Pineapple
•  3 cloves Garlic
•  4 tbsp Young Green Onions (Tops Only)
•  1.5 cup, chopped Zucchini
•  5 tbsp Honey
•  2.5 serving (serving = 1 tbsp) Kikkoman Less Sodium Soy Sauce
•  4 serving (serving = 7 shrimp) Publix Large Shrimp

q Directions

1. In a small bowl, whisk honey, soy sauce, lemon juice, garlic, ground ginger and black pepper. Place the raw shrimp in a large resealable bag and pour about 1/4 cup of the sauce over the shrimp. Squeeze as much air as possible out of the bag and roll into a log, then place in refrigerator to marinate at least 30 minutes.
2. Heat a small pan over medium-high heat and add remaining sauce. Bring to a boil, lower heat to medium and continue to boil for about 5 minutes or until the sauce begins to thicken. Remove from pan and set aside.
3. In a large bowl, toss the zucchini slices with garlic powder and black pepper.
4. Skewer the shrimp, zucchini and pineapple. Grill for 8-9 minutes or until shrimp is cooked through and zucchini is tender. (I set my George Foreman to 425 degrees.)
5. Top with green onions and honey soy lemon glaze.

U More Recipes By @erinspalmtrees: