1/4 red pepper
1/4 green pepper
1/4 red onion
1/4 yellow onion
6 cubed pieces of pineapple
1/4 yellow squash (cut in cubes)
1/4 zucchini (cut in cubes)
1 cup LaChoy sweet and sour sauce
1/4 cup lemon juice
1 cup pineapple
1/4 teaspoon old bay
1. Blend together lemon, pineapple juice and seasoning. Add shrimp and marinate for 20 minutes.
2. Arrange vegetables and shrimp on wooden skewer that has been soaked in water for 10-15 minutes. Grill at medium high heat for approximately 3-5 minutes turning often.
3. Baste with sweet and sour sauce and cook for approximately 3-5 minutes or until shrimp is tender.
4. Serve atop wild rice blend and accompany with red skin potatoes, onion, and baby carrots.