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Makes 10 skewers

Ingredients:

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  12 ounces Contessa large Uncooked Shrimp, thawed

  
  


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  20 ounces pineapple, in water

  
  


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  2 green bell peppers

  
  


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  1 1/2 red bell peppers

  
  


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  Wooden skewers, soaked in water

  
  

Marinade:

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  3 teaspoons pineapple juice

  
  


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  1 teaspoon Worcestershire sauce

  
  


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  1/2 teaspoon chili sauce

  
  


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  2 teaspoons ketchup

  
  

Steps:

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  Drain pineapple and save juice.

  
  


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  Cut green and red bell peppers into one-inch squares and set aside.

  
  


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  Skewer as follows: Shrimp, red bell pepper, pineapple, green bell pepper, and repeat. Skewer should have 3 pieces red bell pepper, 3 pieces green bell pepper, 3 pieces pineapple, and 4 shrimp. Arrange skewers in a deep glass dish.

  
  


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  In a small bowl combine marinade ingredients. Pour over shrimp.

  
  


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  Refrigerate for 1 hour. Pre-heat grill and place skewers on grill. Baste with marinade.

  
  


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  Grill for 1 to 2 minutes on each side, or until shrimp turn orange outside and opaque white inside.