Quick Shrimp Kabobs

1. 1

   In a small microwave-safe bowl, mix marmalade and soy sauce. Set aside 1/4 cup for basting.

2. 2

   On 10 metal or soaked wooden skewers, alternately thread the shrimp, mushrooms and pineapple.

3. 3

   Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3 minutes, turning once. Grill 3-5 minutes longer or until shrimp turn pink and vegetables are tender, basting with reserved sauce.

4. 4

   Cover and microwave remaining sauce on high until heated through, stirring once. Serve with kabobs.

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