Shrimp Kebobs

I've seen some debate on
whether or not to leave shrimp shelled before you grill, and it makes sense to
leave the shells on technically, but I just don't. I guess that makes me even more of a lazy
eater than cook, but once I sit down, I don’t want to peel. It seems like cook's work. Wait…do I feel a politically correct group on
my heels? No matter. My lazy eating is my business. Except that I share it with you. If I'd had some pineapple chunks around, I
would have added them to the skewers, but they were pretty good as is. Enjoy.

Shrimp Kebabs 

• 1 pound shrimp
• 8 oz. Teriyaki sauce
• 8 oz. Pineapple juice
• 1 lime
• 1 onion, cut in chunks
• 1 red pepper, cut in chunks 

Peel shrimp and put in
bowl. Pour over mixture of teriyaki,
pineapple and lime. Refrigerate at least
one hour. Meanwhile, soak wooden skewers
in water 15 minutes, then drain. Make
skewers with one piece of shrimp (catch both ends on skewer so both ends of
shrimp are curved toward each other), one onion, one red pepper, and repeat
until skewer is full. Repeat until all shrimp
are used. Save any remaining veggies for
your side dish (such as rice). Boil
sauce down about 10 minutes, then use as basting sauce on kebabs. Cook only until shrimp are pink, about 5 to
10 minutes depending upon grill heat. Serve with rice and asparagus.