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1. In zip lock plastic bag, combine ¼ cup chipotle marinade with shrimp.
2. Seal bag and marinate in refrigerator 1 half hour.
3. Remove shrimp from bag and discard marinade.
4. Thread shrimp, pineapple, bell peppers and onion alternately on skewers.
5. Grill kabobs, 8 minutes or until shrimp turn pink, turning occasionally and brushing with remaining ¼ cup chipotle marinade.
6. Avoid overcooking. |
