Pinaepple Shrimp Kabobs
1 Pound, peeled, de-veined large Mexican Shrimp
1 fresh Pinapple – chunked
1/4 Cup Olive Oil
Salt & Pepper – to taste
1 Tsp crushed Garlic
3 Green Onions – chopped
Zest of 1 Lemon
Lemon Juice from 1/2 Lemon
Soaked BBQ Skewers or Metal Skewers
Zest lemon and juice 1/2 of it.
Add Olive Oil and crushed Garlic. Mix well. Reserve 1/2 of mixture and toss Shrimp in other 1/2 to coat.
Load skewers, alternating between Shrimp and Pineapple chunks.
Grill over medium to medium-high heat until Shrimp turn orange. Remove to platter and brush with Olive Oil. Sprinkle with green onions and lemon zest.
Serve Immediately and Enjoy!
Prepared by Chef Mike at Harvest Ranch Encinitas. Email Chef Mike.