YIELD: 24 SERVINGS (48 KEBOBS)
4 cups honey
4 cups soy sauce
1 cup sesame oil
½ cup ground ginger
⅓ cup fresh garlic, minced
2-4 tsp. red pepper flakes
144 large shrimp, peeled and deveined
8 pears, cored and cut into 1" cubes
6 cups (48 tomatoes) cherry tomatoes
2 green peppers, cored and cut into 1" squares
1. Whisk honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes until blended to make marinade.
2. Thread each skewer alternating 3 shrimp, 3 pear cubes, 1 cherry tomato and 1 green pepper square.
3. Place kebobs in 4 12×20×2" steam table pans. Pour marinade over kebobs. Marinate for 1 hour in refrigerator.
4. Brush grill with oil and preheat.
5. Grill kebobs over medium heat for 3 to 5 minutes on each side.
Photo and recipe: Pear Bureau Northwest
