15 medium size shrimp, peeled and deveined
1 (16 oz.) can unsweetened pineapple chunks
1/2 c. C&C Pineapple Balsamic Vinegar
1/4 c. soy sauce
1/4 C&C Arbequina EVOO
2 Tbs. C&C Garlic Olive Oil
1 tsp. ground ginger
1/2 tsp. dried mustard
1/4 tsp. ground pepper
1 large green pepper, cut into 1 inch pieces
12 medium mushrooms 12 cherry tomatoes

Put shrimp in a large shallow dish. Drain and set pineapple aside. Whisk balsamic vinegar with the six following ingredients. Pour over shrimp and chill for 1 hour. Remove shrimp from marinade and reserve marinade. Alternate shrimp, pineapple, green peppers, mushrooms, and tomatoes on skewers. Grill kabobs over hot coals and baste with marinade until shrimp is done, about 5 minutes.