Now if you want something other than shrimp, here’s a great kabob, which you can serve on a bed of rice. (Try the Konriko Brand Pecan Rice to serve with these pork kabobs.)

Makes 6 to 8 servings

• 1 1/4 pounds lean, boneless pork, cut into 1 1/2 inch cubes
• 1 cup dry white wine
• 1 tablespoon soy sauce
• 1 teaspoon Tabasco sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried rosemary leaves
• 2 tablespoons finely chopped parsley
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Melted butter * optional

Put the meat in a bowl. Add the wine, soy sauce, Tabasco, garlic, rosemary, parsley, salt, pepper, olive oil, and lemon juice. Toss to coat evenly. Marinate for at least two hours. Drain the meat and reserve the marinade. Thread the meat on six to eight skewers.

Prepare a charcoal fire. Place the brochettes on the grill, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes or until the pork is cooked through. Serve with melted butter if the pork is too dry for your taste.