Ingredients
16
(6-inch) bamboo skewers
3
tablespoons honey
4
teaspoons teriyaki sauce
1
teaspoon lemon juice
1
lb uncooked deveined peeled large shrimp
16
(1-inch) cantaloupe cubes
16
(1-inch) honeydew melon cubes
16
(1-inch) fresh pineapple pieces
Pineapple slices, if desired
Preparation
Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile in small bowl, mix sauce ingredients; set aside. Alternately thread shrimp, melon and pineapple pieces onto 16 wooden skewers.
Set oven control to broil. Place kabobs on broiler pan with tops 4 to 6 inches from heat. Brush kabobs with sauce; broil 8 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with sauce. To serve, stick kabobs into fresh pineapple slices, if desired.
