Prawn Kebabs with Gold Pineapple
and Lime Marinade
The Oppenheimer Group
MARINADE To prepare the marinade, combine all ingredients in a
1/4 cup lime juice small bowl and whisk to blend.
1/4 cup dry sherry Pour 2/3 cup marinade over the prawns; refrigerate
1/4 cup olive oil for 30 minutes.
3 tablespoons soy sauce Assemble the kebabs, starting with a piece of onion,
3 tablespoons honey and alternate with the prawns, bell pepper and
1/4 cup chopped pineapple, leaving 1/2 inch of skewer showing at
fresh cilantro either end.
2 garlic cloves, minced
1 tablespoon grated Grill the kebabs on medium-high heat, basting with fresh ginger the reserved marinade, until the prawns are opaque
1 tablespoon Dijon mustard and fully cooked, about 5 minutes per side.
1/2 teaspoon red Serve immediately with a side dish of wild rice or
pepper flakes garlic mashed potatoes. Makes 5 servings.
KE BABS Brands may vary by region; substitute a similar product.
1 1/2 pounds raw
10 bamboo skewers, soaked
1 large red onion, peeled,
sliced into 1 1/2-inch pieces
1 large Oppenheimer* red,
yellow or orange sweet bell
pepper, seeded and cut
into 1 1/2-inch pieces
1 fresh, gold-fleshed
peeled, cored and sliced into
Chipotle Shrimp and
1 cup bottled Baja chipotle
1 1/2 pounds large shrimp,
peeled and deveined
1 20-ounce can Dole*
1 medium red onion, cut
2 red or green bell peppers,
cut into chunks
Pour 3/4 cup marinade over shrimp in a large sealable
plastic bag. Refrigerate and marinate for 30 minutes.
Remove shrimp from the plastic bag and discard
Thread shrimp, pineapple chunks, onion and bell
peppers onto skewers.
Grill or broil for 8 minutes, or until the shrimp turn
pink, turning and brushing with reserved marinade.
Discard any remaining marinade. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.