From $12.95

To $39.85

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SKU
recipe_658_3577407

Hawaiian Shrimp & Spam Kabobs

Deliciously crispy and mouth-watering savory these Hawaiian-inspired kabobs are loaded with grilled veggies, marinated shrimp, caramelized pineapple chunks, and tasty SPAM®! Yes, you read that right, SPAM®.  Marinated with a Ginger Teriyaki glaze you will be going back for more!

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Hawaiian Shrimp & Spam Kabobs
Hawaiian Shrimp & Spam Kabobs

In stock

$12.95

Summary

    From The Spice & Tea Exchange®
    1 TBS Grilled Fish Spice Blend.
    1 ½ TBS Ginger Teriyaki Spice Blend
    Kahuna Garlic Sea Salt, to taste

    From the Grocer
    1 lb. of large raw shrimp (26-30/pound), thawed, peeled, deveined, tails on
    2 12-ounce cans SPAM® Less Sodium, diced into 1 ½ cubes
    3 cups fresh cubed pineapple
    1 large red bell pepper, diced into 1-inch pieces
    1 large, green bell pepper, diced into 1-inch pieces
    1 large, yellow bell pepper, diced into 1-inch pieces
    1 large red onion, diced into 1-inch pieces
    3 TBS olive oil
    ½ cup Teriyaki BBQ sauce
    ½ cup soy sauce
    ¼ cup pineapple juice
    1 TBS rice wine vinegar
    1 ½ TBS minced garlic
    1 TBS brown sugar
    1 tsp sesame oil

    PREP shrimp, SPAM®, and vegetables.
    TOSS shrimp in a separate bowl with 2 TBS olive oil and Grilled Fish Spice Blend. Set aside.

    MIX Teriyaki BBQ sauce with Ginger Teriyaki Spice Blend, soy sauce, pineapple juice, rice vinegar, garlic, brown sugar, and sesame oil in a large bowl. Place in refrigerator while you build the kebobs.

    PREHEAT a grill pan (or grill plates) over medium-high heat.

    THREAD the red onion, diced bell peppers, pineapple chunks, diced spam, and shrimp onto skewers.

    SPRINKLE Kahuna Garlic Sea Salt and then coat kebobs evenly with half of the teriyaki marinade (reserve other half for basting).

    BRUSH grill pan or grates with remaining olive oil. Grill kebobs for 5 minutes. Brush over ¼ cup of reserved marinade. Turn kebobs over and coat with remaining ¼ cup of marinade. Grill for another 4-5 minutes, or until shrimp is pink and vegetables have grill marks.

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