Mandarin Ginger Shrimp Kebobs

• 24 frozen uncooked Extra large Freshwater shrimp (about 2 bags, 16-20 count, peeled)
• 12 fresh pineapple, cut into 16 x 1/2-inch cubes
• 1 red pepper, cut into 16 x 1/2-inch squares
• 8 wooden skewers, soaked in water for at least 15 minutes (12-inches each)
• 14 cup mandarin ginger vinaigrette

1. lightly oil grill and preheat barbecue to medium-high.
2. Alternate shrimp, pineapple and red pepper on skewers.
3. Grill kebobs until shrimp are firm but opaque, about 8 minutes in total, turning as needed and brushing with vinaigrette.

shrimp, pineapple, red pepper, wooden skewers, mandarin ginger vinaigrette

Taken from www.food.com/recipe/mandarin-ginger-shrimp-kebobs-371687 (may not work)