Grilled Skewered Prawns
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Black pepper||1 Pinch|
|Medium shrimp||1 Pound, peeled and deveined|
|Canned pineapple chunks/1 can||8 Ounce, drained|
|Bell pepper||1 , seeded and cut into 1-inch squares (red or green)|
Combine marinade ingredients in a bowl.
Add shrimp and stir to coat.
Cover and refrigerate for 1 hour.
Soak bamboo skewers in water for 10 minutes.
Remove shrimp from marinade; reserve marinade.
On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
Place skewers on a well-oiled grill 2 to 3 inches above a solid bed of low-glowing coals.
Cook, basting frequently with reserved marinade, for 3 minutes on each side or until shrimp feel firm and turn pink.