CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6691f498   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peppered Shrimp Skewers   
    Categories: Seafood, Herbs, Vegetables, Chilies, Appetisers   
         Yield: 16 servings   
       
       1/3 c  Teriyaki sauce   
       1/3 c  Ketchup   
         2 tb Dry sherry or water   
         2 tb Reduced-fat peanut butter   
         1 ts Hot pepper sauce   
       1/4 ts Ground ginger   
        32 lg (U-24) raw shrimp; peeled,   
              - deveined, tails on   
         2 lg Yellow bell peppers   
        32    Fresh sugar snap peas;   
              - trimmed   
       
     Soak 16 (12") wooden skewers in water at least 20   
     minutes before assembling kabobs.   
        
     Preheat broiler. Coat rack of broiler pan with nonstick   
     cooking spray; set aside.   
        
     Combine teriyaki sauce, ketchup, sherry, peanut butter,   
     pepper sauce, and ginger in small saucepan. Bring to a   
     boil, stirring constantly. Reduce heat to low; simmer,   
     uncovered, 1 minute. Remove from heat; set aside.   
        
     Cut each bell pepper lengthwise into 4 quarters; remove   
     stems and seeds. Cut each quarter crosswise into 4 equal   
     pieces. Thread 2 shrimp, 2 bell pepper pieces, and 2   
     sugar snap peas onto each skewer; place on prepared pan.   
     Brush with teriyaki sauce mixture.   
        
     Broil skewers 4" from heat 3 minutes; turn. Brush with   
     teriyaki sauce mixture; broil 2 minutes or until shrimp   
     turn pink and opaque. Discard any remaining teriyaki   
     sauce mixture.   
        
     Yield: 16 servings   
        
     Serving size: 1 skewer   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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