1/4 cup diced onion
1/2 cup catsup
1 tablespoon chopped rosemary
1 tablespoon brown sugar
1 tablespoon dry mustard
1 tablespoon vinegar
1/4 teaspoon garlic powder
Dash hot sauce
24 jumbo shrimp, peeled and deveined
1 lemon cut into wedges
1/4 cup finely chopped green pepper
2 cups cooked rice

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender. Remove from heat and add catsup and next 6 ingredients. Mix well, cover and let stand at room temperature for 2-3 hours. Place shrimp in a shallow dish and cover with marinade mixture. Turn shrimp over to coat both sides, cover and refrigerate for 1 hour. Thread shrimp onto 4 (10-inch) skewers.

Spray a nonstick skillet with cooking spray and heat over medium heat until hot. Add green pepper and saute until crisp tender. Stir in cooked rice and keep warm. Coat a grill rack with nonstick cooking spray and heat barbecue to medium heat. Place kabobs on rack and cook for 6-7 minutes each side or until no longer pink. Squeeze lemon juice onto shrimp and serve over rice with additional lemon wedges if desired.

Makes 4 Servings
Serving Size: 6 shrimp and 4 ounces rice