Skewered Shrimp and Pineapple with Cilantro Lime Sauce Print this recipe

Ingredients

Marinade

• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced garlic
• 1 teaspoon honey
• 3 tablespoons olive oil

• 24 medium shrimp, peeled and deveined
• 8 six-inch bamboo skewers
• ½ pineapple, peeled, cored and cup into ¾-inch cubes

Cilantro Sauce

• 3 tablespoons fresh lime juice
• 3 tablespoons minced fresh cilantro
• ¼ teaspoon freshly ground pepper
• ¼ teaspoon ground cumin
• ½ teaspoon kosher or sea salt

Instructions

1. Light grill using Kingsford® Charcoal with Sure Fire Grooves®.
2. Soak the bamboo skewers in water for at least 30 minutes; drain. To assemble, pinch a shrimp into a horseshoe-shape and thread it onto the skewer. Follow with a piece of pineapple. Alternate, so there are three shrimp and two pieces of pineapple on each skewer.
3. In a small bowl, combine olive oil, garlic, cilantro and honey. Stir well to blend. Pour marinade over skewers and rotate to coat. Marinate at least 30 minutes.
4. In a small bowl, combine olive oil, lime juice, cilantro, salt, cumin and pepper. Taste and adjust seasoning. Set sauce aside.
5. When ready to grill, brush grate with vegetable oil. Place the skewers directly over the medium-hot fire. Cook on one side until light grill marks appear, about 2 minutes. Turn and grill about 2 minutes longer, or until shrimp are cooked through, but still tender.
6. To serve, arrange two skewers on each plate and drizzle sauce over top.

Credit

1. Diane Morgan