Recipe of the Day

Tangy Shrimp Kabobs: Prep: 25 min. + marinating Grill: 15 min. Yield: 6 Servings 25 15 40 Ingredients Savings in winchester, VA 22601 Change Zip •1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice •1 can (8 ounces) tomato sauce •1/2 cup fat-free Italian salad dressing •4-1/2 teaspoons brown sugar •1 teaspoon prepared mustard •1-1/2 pounds uncooked large shrimp, peeled and deveined •12 pearl onions •1 large sweet red pepper, cut into 1-inch pieces •1 large green pepper, cut into 1-inch pieces •Hot cooked rice, optional Directions •Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce. • In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill. • In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm. • Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. • Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired. Yield: 6 servings.