|Large shrimp in shells||1 Pound (Fresh Or Frozen)|
|Canned pineapple slices||8 Ounce, juice pack (1 Can)|
|Lemon juice||3 Tablespoon|
|Cooking oil||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Dash|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Drain pineapple, reserving juice.
Halve pineapple slices.
Combine reserved pineapple juice with next 5 ingredients and 1/2 teaspoon salt; pour over shrimp.
Cover; refrigerate 2 hours, spooning marinade over shrimp occasionally.
Drain shrimp; reserve marinade.
On 4 skewers alternate shrimp and pineapple slices.
Broil 4 inches from heat for 4 minutes; brush occasionally with marinade.
Turn kabobs; put two tomatoes on end of each skewer.
Broil about 4 minutes more, brushing with marinade