Blue Ribbon Recipe
Need a quick and easy meal? Give these shrimp kabobs a try. The hardest part is waiting for the shrimp to marinate for an hour. After that, you'll have dinner on the table in 10 minutes. Once grilled, the shrimp are sweet and tangy with a slightly smoky taste. Full of flavor, we love how easy this was to throw together. The Test Kitchen
1 can(s)tomato soup (10.75 oz)
1/4 corange juice
1 Tbspsoy sauce
1 Tbspvegetable oil
1/4 tspground ginger
1 Tbspbrown sugar
1 1/2 lblarge shrimp, shelled and deveined
How to Make Shrimp Kabobs
- Remove shrimp from marinade. Thread shrimp onto long skewers (I use two skewers each, so they will not 'twirl' around when trying to turn them on the grill. Instead of just one skewer going up the middle of each shrimp, I put a skewer at the head-end, a skewer at the tail end, and then slide 4 or 5 more shrimp onto those two skewers in like-fashion ... it anchors them better. Repeat this for each kabob).
- VARIATION: Prepare as in steps 1 & 2. Instead of grilling in step 3, place kabobs on the rack in the broiler pan. Broil 4" from heat for 5 minutes or until shrimp turn pink, turning and brushing often with marinade. Proceed as in step 4.