Tropical Shrimp Kabobs

lb. medium raw Shrimp - peeled & deveined
1 (20 oz.) can pineapple chunks, drain, reserve juice
1/2 cup cream of coconut
1 Tbsp. vegetable oil
2 tsp. soy sauce
2 cloves garlic, chopped
1/4 tsp. crushed red pepper (or to taste)
red or green pepper squares



In small bowl, combine reserved pineapple juice, cream of coconut, oil, soy sauce, garlic and crushed red pepper. Pour over Shrimp. Refrigerate 4 hours or overnight.
Preheat Grill. On skewers, arrange Shrimp, pineapple chunks, and peppers, alternating them as you go. Grill on med-high heat grill approx. 8-10 mintues, turning at least twice. Baste frequently with marinade. Serve on a platter.