1 can (7 oz.) chipotle peppers in adobo sauce

1/4 canola oil

1/4 cup fresh lime juice

3 cloves garlic

1/2 teaspoon salt

1 large handful cilantro

2 lb. shrimp peeled and deveined


Blend peppers, oil, lime juice, garlic, and salt in a blender until smooth. Add cilantro and blend until combined. Pour marinade into a resealable plastic bag. Marinate shrimps overnight. Put shrimps in skewers and grill.  Enjoy them with a cup of your favorite beans.

Makes 4 to 6 servings.




1 pound boneless beef top sirloin steak, cut 1 inch thick

1 summer squash, cut into 1-inch pieces (or 12 baby pattypan)

1 medium rred or green bell pepper, cut into 1-1/2- inch pieces


1/2 cup kikkoman teriyaki Marinade & Sauce

1/3 cup orange marmalade

1 to 2 teaspoons kikkoman Siracha Hot Chili Sauce

1 large clove garlic, minced


  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in a small bowl, stirring well. Reserve 2 tablespoons of marinade. Place half of remaining marinade and beef in food-safe plastic bag; turn to coat. Place remaining marinade, squash, and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
  2. Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto 15-inc metal skewers.
  3. Grill 8 to 10 minutes covered on medium, ash covered coals or pre-heated gas grill for medium rare (145ºF) to medium (160ºF) doneness. Turn occasionally and brush kabobs generously with reserved 2 tablespoons marinade.