Yield: 6 servings, 12 kabobs
Whisk together honey, soy sauce, sesame
oil, ground ginger, garlic and red pepper
flakes until blended; set aside.
Arrange three cubes of pear, three
shrimp, one pepper square and one cherry
tomato on each skewer.
Place skewer in large shallow pan. Poor
marinade over skewers and refrigerate for
one hour. Brush grill with oil. Preheat grill.
Grill the skewers over medium heat for
three to five minutes on each side until the
shrimp is cooked.