Prawn Kebabs With Gold Pineapple and Lime Marinade

• 14 cup lime juice
• 14 cup dry sherry
• 14 cup olive oil
• 3 tablespoons olive oil
• 3 tablespoons honey
• 14 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Dijon mustard
• 12 teaspoon red pepper flakes
• 1 12 lbs raw prawns, peeled deveined
• 10 bamboo skewers, soaked in water
• 1 large red onion, peeled, sliced into 1 1/2 inch pieces
• 1 large red bell pepper, seeded and cut into 11/2 inch pieces
• 1 fresh pineapple, peeled, cored, and sliced into 3/4 inch thick wedges

1. To prepare the marinade, combine all ingredients in a small bowl and whisk to blend.
2. Pour 2/3 cup marinade over the prawns, refrigerate for 30 minutes.
3. Assemble the kebebs, starting with a piece of onion, and alternate with the prawns, bell pepper, and pineapple, leaving 1/2 inch of skewer showing at either end.
4. Grill the kebabs on medium high heat, basting with the reserved marinade until the prawns are opaque and fully cooked, about 5 minutes per side.
5. Serve immediately with a side dish of wild rice or garlic mashed potatoes.

lime juice, sherry, olive oil, olive oil, honey, fresh cilantro, garlic, fresh ginger, mustard, red pepper, prawns, bamboo skewers, red onion, red bell pepper, pineapple

Taken from www.food.com/recipe/prawn-kebabs-with-gold-pineapple-and-lime-marinade-342427 (may not work)