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Grilled Shrimp and Pineapple Skewers Recipe

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This recipe for Grilled Shrimp and Pineapple Skewers is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 peeled and deveined raw jumbo shrimp, tail on
1 T evoo
1 garlic clove, finely chopped
1 t finely chopped shallot (I leave this out)
1 t fresh lemon zest (about 1 lemon)
1/2 t ground coriander
3/8 t kosher salt, divided
1/2 fresh pineapple, peeled and cored, cut into chunks
2 T hot chile oil
1/4 c coconut milk, shaken and stirred (I use lite)
1 t honey
Fresh mint leaves

Directions:
Directions:
1. Preheat grill to medium (350 - 400). Pat shrimp dry and place in bowl. Add olive oil, garlic, shallot, lemon zest, coriander, and 1/4 t salt; toss to continue. Chill 15 minutes.
2. Place pineapple chunks on a large plate. Drizzle with chile oil, flip to evenly coat all sides with oil.
3. Using 4 metal skewers, alternate threading shrimp and pineapple, piercing shrimp on both tail and head sides.
4. Place skewers on oiled grill grates, and grill, uncovered, until shrimp is shrimp is just pink and firm at thickest part and pineapple has grill marks, about 3 minutes per side. Remove from heat, and sprinkle with 1/8 t salt.
5. Whisk together coconut milk and honey in a small bowl until honey is dissolved. Drizzle over skewers. Garnish with mint leaves.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
very little, once the shrimp is peeled and deveined.
Personal Notes:
Personal Notes:
The chile oil makes the pineapple REALLY spicy! I love it; Barry sneezed about 40 times and then gave up on it. So beware!

I served this with brown rice mixed with a little cooked frozen corn mixed in and a big green salad.

Great summer dish!

5 ww points

 

 

 

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