Preparation:
Peel and devein shrimp; set aside.
Drain pineapple chunks, reserving 1/4 cup juice. Set pineapple aside.
Combine reserved pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in a shallow dish; mix well.
Add shrimp, tossing gently to coat. Cover and marinate 2 hours in the refrigerator, stirring occasionally.
Remove shrimp from marinade, reserving marinade.
Alternate shrimp, pineapple and green pepper on 4 skewers.
Grill over medium-hot coals 3 to 4 minutes on each side or until done, basting with marinade.
Serve over rice with hot marinade. |
