1/2 cup rice wine 2 Tablespoons sesame oil 2 Tablespoons fresh grated ginger 1 large garlic clove, minced 2 teaspoons gf soy sauce 2 lbs medium shrimp, peeled and deveined 1/2 lb fresh pineapple cut into bite-size wedges 1 onion, cut into bite-size wedges 1 green bell pepper, cut into bite-size pieces
If using wooden skewers, soak in water for at least 30 minutes before grilling. In a medium bowl, combine wine, sesame oil, ginger, garlic and soy sauce, stir to blend. Add shrimp and toss to coat. Let marinate in refrigerator for at least an hour. Prepare a grill. Skewer shrimp, pineapple, onion and pepper. Grill over medium hot coals, basting with marinade. Grill until shrimp are pink and vegetables lightly charred. Serve immediately.