pineapple-glazed shrimp kebabs
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.