Sweet-and-Sour Shrimp

Wow.. what a delicious, flavor packed recipe! I couldn't get enough of it!

The recipe is actually for the grill, but when I made our menu for this week, I apparently didn't pay attention to the forecast for this week. We have had so much rain lately! I'm so tired of it - give me sunshine! Because I wasn't able to use the grill tonight, I altered the recipe slightly.

I mixed together the ingredients for the sauce as directed and brought it to a boil on the stove. Meanwhile, I sprinkled a little salt and pepper on the shrimp and sauteed them in some olive oil on the stove. I then added the green pepper and mushrooms and sauteed them for a few minutes, and in the last minute or so added some pineapple chunks. Next, I poured in the sauce that I've had heating up all along. I mixed everything together and, you guessed it, topped some brown rice with the shrimp mixture. We must like brown rice in this house! Hey, at least it is healthy for you!

I loved the sauce! You could taste each individual flavor in the sauce... the barbecue sauce, pineapple, lemon juice, soy sauce, ground ginger... all of it. Each flavor could be picked out, but at the same time it all blended together wonderfully. A very delicious meal! Give it a try sometime!

Sweet-and-Sour Skewered Shrimp
Taste of Home: Backyard Grilling
Published by Reiman Media Group, Inc. in 2006.

Yield: 6 servings

1/2 cup barbecue sauce
1/4 cup pineapple reserves
1/4 cup lemon juice
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 large fresh shrimp (about 2 pounds), shelled and deveined
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

1. Combine the barbecue sauce, preserves, lemon juice, soy sauce and ginger in a small saucepan; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
2. Drain and discard marinade, Thread shrimp, green peppers and mushrooms alternately on metal or soaked bamboo skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp are pink throughout, turning and basting several times.