Spicy Pineapple & Shrimp Kebabs
Time: 60 minutes
Servings: 6 Kebabs
Ingredients
- ½ C Coconut Milk
- 1 T Frank's Red Hot Sauce
- 1 Jalapeño Pepper, seeded and minced
- 3 Cloves Garlic, minced
- 1 T Soy Sauce
- 1 tsp Worcestershire Sauce
- ¼ C Lemon Juice, freshly squeezed
- ¼ C Lime Juice, freshly squeezed
- 1 lb Shrimp, large (roughly 20 shrimp), peeled, deveined (tails on)
- ¾ lb Pineapple Chunks, cut into 1 inch chunks (about 1 pineapple)
- Canola Oil, for grilling
- 6 Skewers
Instructions
- Mix coconut milk, hot sauce, jalapeño pepper, garlic, soy sauce, Worcestershire sauce, lemon, and lime juice in a small bowl to create a marinade.
- Prepare the shrimp by removing the outer shell, deveining, and rinsing. Drain and pat dry.
- Place the shrimp in a bowl, and pour the marinade over the shrimp. Toss lightly, cover, and refrigerate for 30 minutes.
- Soak wooden skewers in water for 30 minutes. If using metal skewers, no soaking is needed.
- Skewer the marinated shrimp, alternating with the pineapple chunks.
- Prepare the grill to a medium-high temperature. Make sure that the grilling grate is clean and well-oiled. Grill for 2-3 minutes on each side, or until the shrimp is just cooked and turns opaque.
- Add remaining marinade to a sauce pan and reduce until it forms a syrup consistency.
- Brush finished kabobs with reduced marinade before serving.
Go Rogue by garnishing with fresh cilantro, slices of green onion, and/or limes.
Want Chef Jeff, The Rogue Chef, to make this dish for you? Contact him at www.TheRogueChef.com