2 pounds shell-on raw shrimp, 16-20 per pound (found frozen in most markets)
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 large red onion
3 6–ounce cans pineapple juice
6 tablespoons soy sauce
1/2 cup honey
2 tablespoons finely minced fresh garlic
1/2 cup extra virgin olive oil
Zest of two lemons
1/4 cup fresh parsley, finely chopped
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground black pepper
Juice of one lemon
2 tablespoons corn starch
White rice, to serve with the kabobs
Vegetable oil, to oil the grill grates
If your shrimp is frozen, thaw before use.
Trim the tops and bottoms off each pepper and remove the cores. Cut in half and cut 8-12 uniform squares (depending on size) from each pepper.
Peel and trim the onion and cut in half across the middle. Then cut into uniform pieces the same size as the peppers.
Place the peppers and onions in a gallon zip lock bag.
Make the marinade by combining the pineapple juice, soy sauce, honey, garlic, oil, zest, parsley, salt and pepper, but NOT the lemon juice or corn starch.
Divide the marinade in half and refrigerate one half for later.
To the second half, add the lemon juice then pour over the vegetables and marinate for four hours and as long as 24 hours. The vegetables will soften up some, but still have a little crunch.
Cook the rice if serving.
After marinating, pour the bag contents into a strainer over a sauce pan. Set the marinated vegetables aside.
Heat the liquid to hot. While the liquid heats, mix the corn starch with a teaspoon or two of water to make a slurry and slowly add to the hot liquid while whisking briskly. (If you just pour the slurry in without whisking, it will sink to the bottom and clump up). Set this glaze aside off heat.
About an hour prior to grilling, peel the shrimp but leave the tail piece on and place all cleaned shrimp in a gallon zip lock bag and pour in the reserved marinade and marinate 20 minutes.
After 20 minutes, drain and discard the marinade from the shrimp.
Start threading peppers, onions and shrimp onto eight skewers in whatever order you want as long as there is a solid thick vegetable to anchor each end. Use all of the marinated shrimp and vegetables.
Heat grill to as hot as it will get and clean the grill grates and wipe with wet paper towels.
Oil the grates then place the eight kabobs on the hottest part and grill for about three minutes. After three minutes, turn each one and brush with half of the reserved glaze. Cook for about another three minutes then remove to a platter and brush with the remaining glaze.
Grills vary and heat sources vary. On our natural gas Weber grill, the kabobs took exactly six minutes total, but your time may vary. Additionally, most grills have hot spots. When you flip half way through, that is your opportunity to move lesser cooked kabobs to the hot spot and more cooked kabobs to the cooler spots for even doneness.
Do not overcook. The tails should char and the edges of the vegetables should char and the shrimp should turn pink. Test one if you are not sure before removing. If using metal skewers, use oven mits and tongs to move and remove the skewers.
Serve the kabobs with the rice or slide the shrimp and vegetables onto a platter and serve with the rice.
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