Shrimp Teriyaki Kabobs

• 1 lb large shrimp, shelled and deveined (I used 21-25 per pound)
• 1/3 cup teriyaki marinade (homemade or bottled)
• 1 green onion, finely chopped
• 1 -2 garlic clove, finely minced
• 1 teaspoon lemon zest
• 1/2 teaspoon sugar
• 1 (20 ounce) can pineapple chunks (I used the chunks in pineapple juice, not heavy syrup)

1. In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
2. Add shrimp and toss to coat.
3. I let them set in the fridge all day till I was ready to skewer them to grill.
4. Be sure and soak your skewers if you are using wood!
5. Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
6. I was able to get about 4 on each skewer.
7. Grill about 2-3 minutes on each side or until shrimp is pink.
8. You can baste with the marinade if you want but I did not.
9. You can also broil this if you don't have a grill.
10. I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.

shrimp, teriyaki marinade, green onion, garlic, lemon zest, sugar, pineapple

Taken from www.food.com/recipe/shrimp-teriyaki-kabobs-180192 (may not work)