Bronzed Sea Bass

Flounder en papillotte

Grilled Shrimp in Garlic

Caribbean Shrimp Skewers

Grilled Shrimp Remoulade

Smoked Crabs

Grilled Lobster

Grilled Oysters

Grilled Salmon

Fish Tacos

Grilled Fish-of-the-Day

Smoked Tuna

Smoked Tuna Dip

Oriental Salad with Grilled Tuna

Caribbean Shrimp Skewers

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.

Skewer shrimp twice to prevent them from spinning when you flip them. These jumbo shrimp (16-20 count) are keeping company with fresh pineapple, red onion, and green pepper.
The skewers grill until they are almost done — about 3 mins per side, without the sauce. Then put the sauce on them and flip continually to cook the sauce onto both sides.
If you don't have skewers, or think that they are just too much work, you can cook the shrimp and vegetables directly on the grill in a foil pan or cast iron skillet. Add the sauce at the end, and you're done. It doesn't get simpler than this.
One skewer makes a wonderful appetizer or tapas-style small plate. Two or three skewers are a meal. Give the shrimp a squeeze of lime when they're done for a little bit of extra pizzaz...the acid will brighten the taste.
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