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| 24 gross | Uncooked shrimp; peeled, tails left on |
| 1/4 Tasse | honey |
| 1/4 Tasse | dijon mustard |
| 2 Esslöffel | lemon juice |
| 4 | Red bell peppers; cut into 2" pieces |
| 4 | Yellow bell peppers; cut into 2" pieces |
| 1 | Red onion; cut into 1" pieces |
| 12 gross | mushrooms |
| 12 | Cherry tomatoes |
| 12 | Skewers |
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Mix the honey, mustard, and lemon juice in a small bowl. Alternate shrimp and vegetables on skewers. Heat up your barbecue. Brush the kebabs with the honey mustard sauce and grill until shrimp are cooked through. Baste occasionally while cooking. Serve hot.
Cholesterol; 23g Carbohydrate; 646mg Sodium; 2g Fat
Eat-L Digest 1 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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