Honey Garlic Butter Shrimp Pineapple Skewers Food

HONEY GARLIC BUTTER SHRIMP PINEAPPLE SKEWERS RECIPE

Steps:

• Soak the wooden skewers for at least 20 minutes before cooking. Once soaked, arrange shrimp onto skewers, alternating with pineapple pieces.
• In a small saucepan over low-medium heat, melt 2 tablespoons of butter with the honey, garlic, and soy sauce together. Stir until combined well and allow to simmer for 3 to 4 minutes, or until beginning to thicken into a syrup.
• Take off the heat and stir in lemon juice.
• Season shrimp with a pinch of salt and a small amount of cracked pepper. Using a brush, coat the honey garlic butter sauce on both sides of each shrimp skewer.
• Heat the remaining butter in a large pan or skillet or grill pan over medium heat.
• Working in batches of three or four, sear the skewers for 3 to 4 minutes on one side, while pouring a small amount of sauce over each shrimp while cooking.
• Flip over and cook on the other side for a further 3 to 4 minutes, or until the shrimp is completely cooked through and no longer opaque.
• Remove from pan and serve immediately with any remaining sauce to use for dipping!
• Garnish with chopped parsley. Enjoy!

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

HONEY-GARLIC SHRIMP SKEWERS

Steps:

• Heat a grill pan over medium-high heat and a large skillet over medium heat.
• For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
• Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
• For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
• Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.