Tropical Kabobs with Peanut Sauce

1 20oz. can Dole® Pineapple Chunks in Juice
1 lb. large shrimp, peeled and deveined
½ cup canned real cream of coconut
1 tbsp. olive oil
2 tsp. soy sauce
2 garlics, minced
2 small red bell peppers, seeded and chunked

Peanut Sauce:
½ cup canned real cream of coconut
¼ cup smooth peanut butter
2 tbsp. soy sauce
1 tbsp. lemon juice

Drain pineapple, reserve juice. Place shrimp in shallow dish. Combine reserved;
juice, cream of coconut, oil, soy sauce and garlic in small bowl.
Pour over shrimp. Cover and marinate in refrigerator 15 minutes or overnight.

On skewers, arrange shrimp pineapple chunks and bell peppers. Grill or broil
6” from heat 8 to 10 minutes or until shrimp turn opaque. Baste frequently
with marinade.

To prepare Peanut Sauce: Combine all ingredients in small saucepan. Cook,
stirring until peanut butter melts and mixture begins to boil. Reduce
heat. Simmer, uncovered 10 minutes, stirring occasionally. Cool to room temp.

Serve Shrimp with Peanut Sauce. Refrigerate leftovers.

4 to 6 servings