Spicy Garlic Shrimp, Pepper and Pineapple Kabobs

Pineapple Lime Marinade (below)
3/4 pounds uncooked peeled deveined large shrimp, thawed if frozen
1 (8 ounce) pineapple chunks in juice, drained and 2 tablespoons juice reserved
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces

Make pineapple lime marinade. Add shrimp, pineapple, bell pepper and onions to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, turning once or twice.

Brush vegetable oil on grill rack. Heat coals or gas grill for direct heat. Thread shrimp, pineapple, bell pepper and onions alternately on each of four 12 to 14 metal skewers; reserve marinade.

Cover and grill kabobs 4 to 5 inches from medium heat 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and firm and vegetables are tender. Discard any remaining marinade.

Pineapple Lime Marinade
2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons reserved pineapple juice
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
2 cloves garlic, finely chopped

Mix all ingredients in shallow glass or plastic dish or resealable plastic food storage bag.