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Sweet ’n’ Sour Skewered Shrimp



  1. To make sauce: In 1-quart saucepan, combine barbecue sauce, preserves, juice, soy sauce and ginger. Over medium heat, heat to boiling, stirring often.
  2. On 6 long or 12 short metal skewers, alternately thread shrimp, papaya and pepper pieces. On grill rack, piece kebabs directly above hot coals. Grill, uncovered, 6 minutes or until shrimp are pink, turning and brushing often with sauce.