Grilled Shrimp, Mushroom, & Tomato Kabobs

This is a great recipe for the BBQ. It is healthy eating with a delicious marinade. Enjoy!

FOR THE GRILL:
2 pounds jumbo shrimp, peeled & deveined
1/2 pound mushrooms
1/2 pound cherry tomatoes

FOR THE MARINADE:
1 cup low-salt teriyaki sauce
1 cup low salt soy sauce
1 cup white wine
1 cup chicken broth
1/4 cup sesame oil
1 large clove garlic, minced
1 cup diced scallion
1/2 cup sliced fresh basil

Mix the marinade ingredients in a glass bowl and set aside. Devein the shrimp. Rinse under cold water and pat dry with paper towels.
Thread the shrimp onto bamboo skewers, alternating with mushrooms & tomatoes. You should have 4-5 shrimp per skewer. Use 2 bamboo skewers per kabob, set parallel and only slightly apart, so the tomatoes and mushrooms will stay in place. Thread the shrimp through the back to allow them to naturally curl as they cook.
Pour half of the marinade over the shrimp, mushroom, and tomato skewers in a glass baking dish, and marinade for about 15-20 minutes before grilling. Reserve the remaining marinade for basting.
Grill the shrimp for 3-4 minutes a side or until they turn pink and opaque. Don't overcook. Baste with marinade 2-3 times during grilling and also pour some of the sauce over the skewers when you remove them form the grill. (serves 4)