Submitted by Andy G
24 frozen large cooked shrimp, tail-on (1#)
1 can (20oz.) Dole pineapple chunks in syrup
8oz. mushroom caps
1 green pepper
1 red pepper
1/2 cup melted Smart Balance or butter
1/4 cup pineapple syrup
1/2 tsp. garlic powder
Defrost frozen shrimp in a bowl of cold water for 15 minutes.
Meanwhile drain pineapple reserving 1/4 cup syrup. Cut mushroom caps, green and red peppers into 24 pieces each. Assemble skewers.
Combine melted Smart Balance or butter, pineapple syrup and garlic powder. Baste as you grill 10-15 minutes on medium. Heat and use remaining mixture for dunking.
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