Wednesday, July 27, 2011
Grilled Asian Kabobs
After a long absence, I'm finally back to my cooking blog. There just wasn't enough time to post here and on Thyme for Herbs both. But I have survived the move to a new house and most of the big jobs are done. There will always be something to do, but that's part of the fun.
We've enjoyed using our new grill, although it's been pretty darn hot to be standing outside next to the fire. Today is much cooler, though, so here is a new great recipe for your next cook-out.
1 c. mayonnaise (you may use low-fat)
1/4 c. apricot preserves (try sugar free)
1 T. reduced-sodium soy sauce
1 T. Dijon mustard
1/2 t. minced garlic
1/2 t. minced ground ginger
16 deveined shrimp
1 can pineapple chunks, drained
(opt. add green pepper and sweet onion chunks)
Combine the mayo, apricot preserves, soy sauce, Dijon mustard, garlic, and ginger in a bowl, reserving 1/3 cup of the sauce.
Thread the shrimp, scallops, and pineapple onto kabob skewers.
Brush the kabobs with sauce.
Place on a medium grill for 3-4 minutes per side, until the shrimp and scallops are opaque.
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