Heat coals or gas grill for direct heat.Mix oil,jerk seasoning and salt
in a large bowl.Add shrimp,pineapple and bell pepper:Toss to
coat.Thread shrimp,pineapple,and bell pepper alternately on each
of four 12-15-inch metal skewers,leaving 1/4-inch space between
each piece.Mix preserves and lime juice.Set aside.
Cover and grill kabobs 4-6 inches from medium heat 4 minutes.Turn
kabobs:brush with preserves mixture.Cover and grill 4 to 8 minutes
longer or until shrimp are pink and firm.
Serve on a bed of cooked white rice with fresh fruit