• 2 lb. large shrimp - peeled & deveined
• 1/2 lb. sliced bacon - or about one half slice bacon for each shrimp
• 1 whole fresh pineapple - peeled, cored and cut in wedges
• 1 red bell pepper - cut into 1" pieces
• 1 green bell pepper - cut into 1" pieces
• 1/2 lb. fresh button mushrooms
• 1 pint firm cherry tomatoes
• 1-1/2 cups pineapple juice (canned or bottled)
• 1 cup sweet & sour sauce

Preparation -
Cut the bacon slices in half, crosswise. In a skillet, partially cook the bacon, then drain it on paper towels. Wrap a piece of bacon around each shrimp. Thread the bacon-wrapped shrimp on skewers, alternately with pineapplewedges, bell pepper chunks, cherry tomatoes and mushrooms. Arrange the kabobs in a large shallow pan.

Whisk the pineapple juice and the sweet & sour sauce together. Use half of the sauce mixture as a marinade. Pour it over the kabobs in the pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Remove the kabobs and discard the used marinade.

Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked. Rotate the kabobs and baste with the reserved sauce mixture while grilling.