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pineapple-glazed shrimp kebabs

Serves 10

This is the ultimate summery seafood dish. It would be great with the Parsley Couscous or the Baby Arugula Salad with Grapefruit & Avocado.

  • Vegetable oil, for the grill
  • 4 bell peppers, assorted colors, cut into 1½-inch squares
  • 5 pounds jumbo shrimp, peeled and deveined
  • pound fresh pineapple chunks
  • 1 recipe Pineapple Glaze
  • 3 limes, cut in wedges

Brush your grill with oil and preheat it to 325°F.

Soak about 20 bamboo skewers in cold water (this will keep them from burning on the grill).
To assemble the kebabs: spear a piece of bell pepper onto a skewer, followed by a shrimp, a pineapple chunk, and another piece of pepper. Each skewer should hold 3 shrimp and several contrasting colors of bell pepper. Repeat until all ingredients are used.

Place the assembled kebabs on the hot grill and brush them with pineapple glaze. Cook for 3 minutes on each side, turning and glazing them once. Serve with lime wedges.

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