These Asian-influenced shrimp and vegetable kabobs are marinated in tangy teriyaki sauce. Serve this easy-to-prepare summer entrée with a simple fruit salad and steamed rice.
2 pounds peeled and deveined medium to large raw shrimp
2 medium onions
1 pound fresh mushrooms
1 pound cherry tomatoes
1 pound zucchini
* bottled teriyaki sauce
Cut vegetables into bite-sized portions.
Place shrimp and vegetables in sequence on a skewer.
Marinate in Teriyaki sauce for 30 minutes.
Grill over medium heat coals for 4 to 8 minutes, turning once.
Baste with Teriyaki sauce while cooking. Serve over rice.
No Nutritional Information Available
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