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In the Kitchen
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By Katie Goodman
I love sweet and sour chicken or shrimp. Here is a fun twist on the classic Chinese restaurant dish, this time cooked on the grill.
If it’s too hot (or too cold) for grilling outside, you can use a grill pan on your stove or an electric grill, if you have one. I recommend purchasing frozen, pre-cleaned, de-veined shrimp for this recipe. It makes this recipe a breeze to prepare. Serve this dish with a side of white, brown, or jasmine rice for a deliciously filling meal.

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Marinade Ingredients

1/4 cup BBQ sauce; I like a honey or brown sugar BBQ sauce
1/4 cup ketchup
1/4 cup pineapple juice
1 tbsp soy sauce
1 tbsp brown sugar
1/8 tsp ground ginger
, or to taste
1 clove garlic, minced
1 tsp chile paste
2 tbsp lime juice

Skewer Ingredients

30 shrimp, peeled and deveined
Half a green bell pepper, chopped
Half a red bell pepper, chopped
12 whole button mushrooms
2 cups cubed pineapple
Canola or peanut oil

Note: If using bamboo skewers, soak them for at least 30 minutes before threading to prevent burning.

Directions

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Step 1: Combine the BBQ sauce, ketchup, pineapple juice, soy sauce, brown sugar, ginger, garlic, chile paste, and lemon in a bowl. Whisk to combine.
july-recipe-sweetandsourshrimp-marinade.jpg
Step 2: Add the shrimp to the marinade and let soak for at least 30 minutes, or up to 3 hours covered in the fridge.
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Step 3: Remove the shrimp from the marinade and place in a bowl. Prepare all the vegetables and set aside in bowls or on plates. Set out skewers to thread the ingredients.
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Step 4: Thread the shrimp, pineapple, and vegetables on the skewers, alternating the ingredients. Brush the vegetables lightly with oil.
Step 5: Grill over medium-high heat until the shrimp are cooked through and the vegetables are tender.

About the Author:
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Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.

DG


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