MESQUITE SHRIMP ON SKEWERS
(For Four)
2 teaspoons Sweet Peruvian™ Mesquite Meal
2 tablespoons brown sugar (light or dark)
1 teaspoon grated orange zest
1/3 cup orange juice
24 each shrimp (16-20 count P & D)
24 each pineapple chunks, fresh
24 each bell pepper, cut 1-1/2"
24 each Italian onion, cut 1-1/2"
12 each zucchini or yellow squash, cut 1/2" wheels
4 each bamboo skewers 12" long
MESQUITE BARBEQUE SAUCE
Place mesquite meal, brown sugar, orange zest, and orange juice in small sauce pan and simmer for 10 minutes (or until mixture coats your spoon without running off) then let cool.
Be sure not to boil sauce.
Soak four twelve inch bamboo skewers in water or use steel skewers.
After each shrimp alternate with bell pepper, onion, pineapple and zucchini.
On an outdoor grill cook on medium heat for 10 minutes or until shrimp turn pink.
On an indoor electric grill 20 minutes may be required.
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