1 lb. fresh or frozen lg. shrimp in shells
1 c. pineapple slices (juice packed)
3 tbsp. lemon juice
2 tsp. safflower oil
1/2 tsp. dry mustard
1/4 tsp. pepper
1/8 tsp. hot pepper sauce
8 cherry tomatoes

Thaw shrimp, if frozen. Shell and devein shrimp. Drain pineapple, reserving juice. Halve pineapple slices. Combine reserved pineapple juice with next 5 ingredients; pour over shrimp. Cover and refrigerate 2 hours, spooning marinade over shrimp occasionally. Drain shrimp and reserve marinade. On 4 skewers, alternate shrimp and pineapple slices. Broil 4 inches from heat for 4 minutes; brush occasionally with marinade. Turn kabobs; put 2 tomatoes on end of each skewer. Broil about 4 minutes more, brushing with marinade. Yield: Serves 4.