Barbecued Shrimp Kabobs
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped onion||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Large shrimp||1 Pound, shelled and deveined (Fresh / Frozen)|
|Canned pineapple chunks||15 1⁄4 Ounce (1 Can)|
|Green pepper||1 , cut into 1 inch squares|
|Cold water||2 Cup (32 tbs)|
|Regular rice||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
In saucepan combine tomato sauce, onion, the 1/2 cup water, brown sugar, cooking oil, lemon juice, Worcestershire, mustard, the 2 teaspoons salt, and pepper.
Simmer, uncovered, 15 minutes, stirring once or twice; set aside.
Thaw shrimp, if frozen.
Drain pineapple, reserving 2 tablespoons syrup.
Combine syrup with sauce mixture.
Place shrimp in plastic bag set in a deep bowl.
Pour sauce mixture over shrimp; close bag.
Marinate at room temperature for 2 to 3 hours.
Drain, reserving sauce.
On four skewers alternately thread the shrimp, 2 pineapple chunks, and green pepper squares.
Grill over hot coals for 5 to 8 minutes.
Turn kabobs and brush with marinade.
Grill till shrimp are done, 5 to 8 minutes more, basting occasionally with sauce.
Meanwhile, prepare the rice.
In a saucepan combine the 2 cups cold water, rice, and 1/2 teaspoon salt; cover with tight-fitting lid.
Bring to a rolling boil; reduce heat.
Continue cooking 14 minutes (do not lift cover).
Remove from heat; let stand, covered, 10 minutes.
Stir in the parsley.