Easy & Delicious Peppered Shrimp Skewers Recipe

INGREDIENTS

1/3 cup teriyaki sauce 1/3 cup ketchup 2 tablespoons dry sherry or water 2 tablespoons reduced-fat peanut butter 1 teaspoon hot pepper sauce 1/4 teaspoon ground ginger 32 raw large shrimp (about 1-1/2 pounds) 2 large yellow bell peppers 32 fresh sugar snap peas, trimmed

PREPARATION:

1. To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.
2. Coat rack of broiler pan with nonstick cooking spray; set aside.
3. Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.
4. Peel and devein shrimp, leaving tails intact.
5. Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.
6. Broil 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 skewer Sodium 258 mg Protein 8 g Fiber 1 g Carbohydrate 6 g Cholesterol 66 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 16 % Calories 69 DIETARY EXCHANGE: Meat 1 Vegetable 1