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Skewered Shrimp


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May 5, 2015

Prep Time: 10 minutes
Cook Time: 5 minutes


  • ½ pound (250 g) fresh or frozen raw shrimp (larger size)
  • ⅓ cup (75 mL) Italian dressing
  • ½ cup (125 mL) fresh or canned pineapple chunks
  • 6 large pitted ripe olives
  • 2 whole mushrooms
  • ½ green pepper, cut into 1½-inch (3.5 cm) squares


  1. Obtain 15-inch (38 cm) metal skewers.
  2. Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out and de-vein.
  3. Pour dressing over shrimp and remaining ingredients in sealable plastic bag. Close bag and refrigerate for at least 4 hours but not longer than 6 hours, turning occasionally.
  4. Pre-heat grill to high heat (or set oven to broil, high).
  5. Alternate shrimp, pineapple chunks, mushrooms, green peppers and olives on each of two 15-inch (38 cm) metal skewers, placing an olive on end of each skewer. Reserve dressing. Grill or broil kabobs about 4 inches (10 cm) from heat, turning and brushing once with dressing, until shrimp is pink, about 5 minutes total.

Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 2 PDF (1.3Mb)

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