Easy Rio Shrimp Kabobs
2 pounds peeled, deveined large shrimp (tails on); raw
¾ cup olive oil
1 fresh squeezed lemon juice
¼ cup chopped cilantro
2 tablespoons Rio Chicken seasoning
2 tablespoon hot sauce
6 to 8 wooden skewers (dip the skewers in water for 30 minutes before grilling-this helps prevent them from catching fire)
1 can of pineapple chunks or fresh pineapple
1 red bell pepper seeded and cut into 1-inch pieces
Place the first 6 ingredients into a zip-lock bag and shake lightly to mix them together. Let sit in fridge for 30 minutes
While the shrimp is marinating, get your grill hot and wipe down the grill slats with olive oil or cooking spray to prevent sticking.
Thread the shrimp onto the wooden skewers, alternating with pieces of pineapple and bell pepper. Reserve the marinade. Turn the grill down to low and grill for 2-3 minutes per side, basting with the left over marinade. Take care to not overcook.
Remove from grill and serve while hot.