[ HAWAII'S KITCHEN ]

Shrimp with
peppers, onions

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This dish was prepared by Tom Jones of Gyotaku Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Shrimp Shichimi Kushiyaki

2 pounds large shrimp (about 24 at 10/15 count size)
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
2 large Maui onions
1 12-ounce bottle Gyotaku Shoyu Vinegar Dressing
Japanese shichimi pepper spice, to taste

Peel and devein shrimp; leave tail section on. Remove core from bell peppers and cut into strips of same width as shrimp. Cut the onion into strips of same width as shrimp.

Skewer shrimp and vegetables, alternating the tails left to right.

Use two skewers so the shrimp and vegetables form a plank that is easy to handle on the grill. Marinate in dressing 30 minutes to 3 hours in the refrigerator.

Season both sides with shichimi. Broil or grill, 3 to 5 minutes per side. Brush lightly with dressing again just before serving.

Nutritional information unavailable.

Note: Gyotaku dressings are available at Daiei, Marukai, Shirokiya, Star, KTA and Times markets and some Foodland and Sack N Save Stores.

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