1 1/2 lb. shelled jumbo shrimp
1 lg. green bell pepper
1 lg. red bell pepper
1 lg. white onion
1 can chunk pineapple, drained
1/2 stick melted butter
Garlic salt
Oregano
Paprika

Cut peppers and onion into bite-sized squares. Using peppers, onion, pineapple and shrimp, place onto kabob sticks in desired pattern.

Use a vegetable brush to lightly brush prepared kabobs with melted butter. Place on foil on a preheated grill and sprinkle with garlic salt, oregano and paprika. Grill 5-7 minutes on each side. Makes approximately 20 kabobs. Serve over prepared rice of choice.