Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        shrimp, jumbo -- fresh uncooked,
                        -- headless
  12      pieces        vegetables -- mushrooms, green
                        -- pepper, red pepper,
                        -- onion, and Italian tomato
   1      small   can   pineapple chucks (juice for sauce)
   2      servings      broccoli and cheese rice (or desired rice)
                        ***SAUCE***
     1/4  cup           lemon juice
   1      stick         butter or margarine -- (1/2 cup)
   1      tablespoon    parsley flakes
   1      tablespoon    italian seasoning
     1/2  teaspoon      garlic powder
     1/2  teaspoon      paprika
     1/2  teaspoon      ground pepper
     1/4  cup           pineapple juice -- (from can of
                        -- pineapple)

Preparation:

Soak the bamboo skewers in water for 20 minutes just before grilling. Preheat grille to medium heat. Peel shrimp and cut center. Remove sand vein. Wash and always keep shrimp in cold ice water during the preparation. Cut peppers and onion into slices. Cut Italian tomatoes in half. Cut only large mushrooms in half. Skewer all vegetables, pineapple and shrimp on skewers alternating pressing gently together. In a pan mix lemon juice, butter, parsley flakes, Italian seasoning, garlic powder, paprika and pepper. Heat to melt the butter to create a sauce. Brush sauce over kabobs before setting onto grille. Cook 20 to 30 minutes. Brushing sauce and turn kabobs 2 or 3 times during cooking. Cook rice. Remove from grille, sprinkle a little paprika and serve on a bed of rice. Serve with your favorite wine or drink.