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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.