• 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


  • 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