cup Florida red bell pepper pieces (1-inch pieces)
1/2
cup Florida onion pieces (1-inch pieces)
1
(8.9-ounce) jar lemon pepper sauce or 1 cup barbecue sauce
Arrange shrimp on wooden skewers with mushrooms, red bell pepper and onion. Place skewers in glass dish and cover with sauce, reserving about 2 tablespoons for basting during cooking. Cover and refrigerate for 1 hour. Prepare grill surface by cleaning and coating with oil. Coals are ready when coals are no longer flaming but are covered with gray ash. Place skewers on grill about 6 inches from coals. Grill shrimp for about 3 to 4 minutes on each side, basting with reserved sauce before turning once. Serve with sautéed asparagus and grilled garlic bread.
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