A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Tropical Teriyaki Shrimp Kabobs
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package teriyaki marinade mix
1/4 cup water
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon white vinegar
1/8 teaspoon ground red pepper
1 pound large shrimp, peeled and deveined
2 cups fresh pineapple chunks (1-inch cubes)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
directions
Mix marinade mix, water, oil, soy sauce, vinegar and red pepper in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp, pineapple and vegetables onto skewers.
Grill kabobs over medium-high heat 5 to 7 minutes or until shrimp turn pink, turning occasionally.
NOTE: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp, pineapple and vegetables. This prevents them from burning when on the grill.
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