Sweet-and-Sour Skewered Shrimp

This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!

INGREDIENTS

* 1/2 cup barbecue sauce
* 1/4 cup lemon juice
* 1/4 cup pineapple preserves
* 4 teaspoons soy sauce
* 1/2 teaspoon ground ginger
* 30 uncooked large shrimp, peeled and deveined
* 1 large green pepper, cut into 1-inch pieces
* 1/2 pound fresh mushrooms, halved

DIRECTIONS

1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
2. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

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