Curried Shrimp Kabobs
|Medium shrimp||1 1⁄3 Pound, peeled and deveined (40 Pieces)|
|Canned unsweetened pineapple chunks||19 Ounce, drained (1 Can, 540 Milliliter)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Chopped fresh mint||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
MARINADE: In large bowl, whisk together lemon juice, oil, curry powder, ginger, mint and garlic; add shrimp, tossing to coat.
Cover and refrigerate for at least 2 hours or up to 12 hours, stirring occasionally.
Reserving marinade, thread 2 shrimp and pineapple wedges onto each soaked wooden skewer.
Place on greased grill over medium heat; cook, basting with marinade and turning often, for about 5 minutes or until shrimp are pink.