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    Caribbean Prawn Kabobs

    1/3 cup Kikkoman Teriyaki Baste & Glaze
    1/4 teaspoon grated fresh lime peel
    1 tablespoon fresh lime juice
    Dash black pepper
    1 green bell pepper
    1 red bell pepper
    1 pound fresh or thawed medium-size prawns, peeled and deveined
    4 (15-inch) metal skewers

    Combine teriyaki baste & glaze, lime peel and juice and black pepper; set aside.

    Cut each bell pepper into 24 squares; thread alternately with prawns on skewers, leaving space between pieces. Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until prawns are pink. (OR, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until prawns are pink.)

    Makes 4 servings

    This recipe created by Kikkoman.

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