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

This recipe created by Kikkoman.