GRILLED SHRIMP KABOBS WITH HONEY-SOY MARINADE

16 raw large shrimp or medium prawns in shells (about 1 pound)
Honey-Soy Marinade (recipe follows)
1 medium red onion, cut into 16 pieces
1 medium green bell pepper, cut into 16 pieces
16 medium cherry tomatoes
16 small whole mushrooms
4 cups hot cooked rice (for serving)

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

Prepare Honey-Soy Marinade; pour over shrimp in shallow dish. Cover and refrigerate 30 minutes.

Meanwhile, prepare coals or heat gas grill; spray grill rack with cooking spray.

Remove shrimp from marinade; boil marinade for a few minutes in a small saucepan and set aside.

Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of four 15-inch metal skewers, leaving a small space between each.

Grill kabobs, uncovered, 4 to 6 inches from medium coals 6 to 8 minutes, turning frequently, brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.

Serve over rice.

OR, TO BROIL:
Set oven control to broil. Spray broiler pan rack with cooking spray. Place kabobs on rack in broiler pan. Broil with tops about 4 inches from heat about 4 minutes on each side, brushing with marinade once, until shrimp are pink.

HONEY-SOY MARINADE

4 tablespoons soy sauce
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons cider vinegar
2 tablespoosn honey
1 tablespoon canola oil
1 teaspoon ground ginger
Dash pepper.

Shake all ingredients in tightly covered container.

Makes 4 servings
Source: Betty Crocker's Easy Low-Fat Cooking by Betty Crocker