Grilled Shrimp Skewers With Pineapple Mint Marinade Food

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY

Steps:

• For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
• Prepare a charcoal grill for direct grilling, high heat.
• For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
• Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
• Remove the shrimp to a platter and serve with the cilantro-mint chutney.

PINEAPPLE SHRIMP KABOBS

Steps:

• In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.