Ingredients:

• Makes 2 skewers

For the Sauce

• 1 Tbsp. KEWPIE Yuzu & Kosho Dressing
• ½ Tbsp. balsamic vinegar
• ½ Tbsp. extra virgin olive oil

For the Skewers

• 6 jumbo shrimp, cleaned and deveined Dressing

Your choice of vegetable such as:

• • red onion, cut into bite-size pieces
  • red bell pepper, cut into bite-size pieces
  • zucchini, sliced
  • yellow squash, sliced

Directions

1. Prepare the sauce:

• • In a small bowl, combine all ingredients for the sauce. Set aside.

2. Prepare the skewers:

• • Soak two wooden skewers in water for at least 30 minutes.
  • Thread 3 shrimp per skewer, alternating with your choice of vegetables between the shrimp.

3. Cook the skewers:

• • Heat the BBQ grill or grill pan to medium-high heat.
  • Cook the skewers, turning them occasionally until shrimp are pink and vegetables are tender, about 2 to 3 minutes per side. Brush or drizzle half of the sauce over the skewers during the last minute of cooking. Remove from the heat.

4. How to serve:

• • Transfer skewers to a serving plate. Drizzle the remaining sauce over the skewers and serve immediately.