Makes 4 servings. Difficulty
For the teriyaki sauce: 1/4 cup sake 1/4 cup gf soy sauce 2 Tablespoon sugar 1 Tablespoon fresh ginger, minced 2 cloves garlic, minced
For the Kebabs: 1-1/2 lbs large shrimp, peeled and deveined 32 pieces of cubed fresh pineapple 1 red bell pepper, cut into 1-1/2 inch pieces 1 medium red onion, cut into 8 wedges Organic olive oil spray
Place 8 (10-inch) skewers in a shallow bowl of water. Let soak for 20 minutes.
In a small bowl combine sake, soy sauce, sugar, ginger and garlic. Set aside.
Preheat the grill.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 large onion wedge alernately onto each of the 8 skewers. Season skewers with salt and pepper and spray all sides with olive oil.
Place kebabs on a grill rack and grill 3 minutes, turn and baste with teriyaki sauce, then grill for another 3 minutes, turn and baste and continue to grill for another 2-3 minutes or until the shrimp are cooked through.