I make kabobs frequently in summer – lamb, beef, chicken and especially shrimp. It’s always nice to try a new recipe, and this one turned out very well.

Soak large, peeled and deveined shrimp in Lawry’s Mexican Chile & Lime Marinade for 30 minutes. Thread them on bamboo skewers with alternating chunks of bell pepper, red onion and pineapple. Grill. Eat. Wash down with beer. Ah… the BBQ season has begun again.