This dish calls for four pounds of 16-20 count shrimp (the big ones) cleaned and peeled with only the tail section left on. One skewer of three shrimp plus veggies will make an appetizer or a tapas-type small plate. Two or three skewers are a main course. Serve with our Girls on a Grill Coconut Rice and our grilled eggplant for a truly memorable meal.
We normally don't recommend cooking the meat and the vegetables on the same skewer, but in this case, the shrimp cook so quickly that they are done about the same time as the vegetables. The shrimp only need to cook for about 3 mins per side, depending on the size. The biggest mistake is overcooking the shrimp, so take them off when they look opaque and let them rest.
1 cup pineapple juice
1 cup unsweet coconut milk
1/4 cup brown sugar, packed
1 Tbs kosher salt
Dash of Crystal Hot Sauce
Clean the shrimp and put them in a Ziploc bag. Combine all marinade ingredients and pour over the shrimp. Refrigerate, turning occasionally for 4 - 8 hours.
1 1/2 cup pineapple juice
1 Tbs rice vinegar
1/2 cup brown sugar
1 Tbs kosher salt
1 tsp red pepper flake
1 heaping Tbs corn starch
1/4 tsp allspice
1/4 tsp nutmeg
Combine cornstarch, with 1/2 cup of pineapple juice and set aside. Place all other ingredients in a non-reactive sauce pan and bring to a simmer. Whisk in the pineapple/corn starch mixture, stirring constantly until it returns to a boil and thickens. Set aside and keep warm.
1 small red onion, cut skewerable size
1 green pepper, cut skewerable size
fresh pineapple rings, cut into 1/8ths
Alternate shrimp with the veggies and pineapple and grill over a medimum, one-level fire, about 2-3 mins per side. When the shrimp are almost done, brush with glaze, and cook one min more, turning constantly to cook the glaze onto the shrimp and vegetables. Remove to serving tray to let rest for a couple of mins, but they're best if served warm.