Caribbean Prawn Kabobs Recipe - Cooking Index
Caribbean Prawn Kabobs Recipe - Cooking Index
| 1/3 cup | 78ml | Kikkoman Teriyaki Baste & Glaze |
| 1/4 teaspoon | 1.3ml | Grated fresh lime peel |
| 1 tablespoon | 15ml | Fresh lime juice |
| 1 | Freshly-ground black pepper | |
| 1 | Green bell pepper | |
| 1 | Red bell pepper | |
| 1 lb | 454g / 16oz | Fresh or thawed medium-size prawns - peeled, deveined |
| 4 | Metal skewers - (15" long) |
Combine teriyaki baste & glaze, lime peel and juice and black pepper; set aside.
Cut each bell pepper into 24 squares; thread alternately with prawns on skewers, leaving space between pieces.
Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until prawns are pink. (OR, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until prawns are pink.)
This recipe yields 4 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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