Ingredients:
- 1 1/2 lbs. large, de-shelled uncooked shrimp
- 1 jar Mrs. Renfro's Tequila Salsa
- 2 bell peppers, cored and deseeded
- 1 large zucchini
- 2 medium onions
- 1 16 oz. can pineapple rings, drained
- Wooden or metal skewers
- Sour cream for side dish
Instructions:
- Place shrimp in medium bowl and cover with 1/2 jar of Tequila Salsa.
- Cover and marinate in refrigerator for 2-3 hours.
- Chop bell peppers, onions, zucchini, and pineapple rings into 1 inch pieces.
- Heat grill to 300° F.
- Thread ingredients onto skewers, alternating vegetables and putting one shrimp every third ingredient.
- Place kabobs on grill, cover with lid, and cook for 3-4 minutes.
- Turn to other side and baste shrimp with remaining salsa.
- Cook another 3-4 minutes or until shrimp turn pink.
- Serve kabobs with a dollop of salsa on the side and sour cream.
Recipe by Carolina Safar, Rocky Hill, NJ