Tropical Shrimp Ka-bombs

Tropical Shrimp Ka-bombs

In Chapter 5 (Mindful Movement), the women gather at Meghan’s house for a cookout. While enjoying some skewered delicacies, Simone nicknamed Meghan’s husband’s kabobs “ka-bombs” because they were so tasty. If you enjoy sweet shrimp and grilled pineapple, you don’t want to miss these mouth-watering ka-bombs. I seriously almost cried the first time I ate these because they’re so good!

  • Prep Time30 min
  • Cook Time35 min
  • Total Time1 hr 5 min
  • Yield8 - 10 Kabobs
  • Cuisine
    • American
  • Course
    • Main Course
  • Cooking Method
    • Grilling

Ingredients

  • 1 large sweet onion, peeled and cut into wedges
  • 1 red pepper
  • 1 lb. uncooked large shrimp
  • 1 zucchini, cut into half-inch slices
  • ½ pineapple, cut into half-inch slices
  • 5-oz. bottle of Tad McBride Sauces Pirate Sauce*
  • Half of 5-oz. bottle of Tad McBride Sauces Samurai Sauce
  • ½ cup mayonnaise
  • Wooden skewers

Directions

1

Soak wooden skewers in water for 10-15 minutes. This helps avoid burning the skewers on the grill.

2

Thread the shrimp and vegetables onto skewers, alternating between meat and vegetables.

3

Preheat grill to medium-high heat. Ensure grill grate is lightly oiled before grilling.

4

Pour Tad McBride Sauces Pirate Sauce into a bowl, and stir in mayonnaise and Tad McBride Sauces Samurai Sauce until well combined. Brush sauce onto kabobs liberally.

5

Turn grill down to low heat. Place kabobs on the grill.

6

Grill skewers for 35 minutes, turning and brushing with reserved marinate every 10 minutes, until meat is cooked through and vegetables are grilled to your satisfaction.

*Tad McBride Sauces Pirate Sauce is available online and in select retail stores.

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