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Teriyaki Shrimp Pineapple Skewers

Fidel
Fidel Posts: 10,172
edited November -1 in EggHead Forum
These were mighty tasty ladies and gents. The wife enjoyed them quite a bit for her Mother's Day dinner.

Ingredients:
1.5 pounds 16-20 count raw shrimp, peeled and de-veined, tails on
1 fresh pineapple

Marinade:
¾ c Teriyaki Sauce
2 Tbsp Sugar
3 cloves finely chopped garlic
1 Tbsp minced fresh ginger
¼ cup crushed fresh pineapple
1 tsp kosher salt
1 tsp red pepper flakes
2 Tbsp lemon juice
1 Tbsp EVOO

Marinate shrimp in the marinade for 3-4 hours, or up to overnight. While the shrimp are soaking in the marinade, cut the pineapple into approx 1/2" cubes until you have the same number of pineapple cubes as shrimp.

Marinade800.jpg


If you have any pineapple left over you can cut into spears or rings and marinate in some rum and have a ready-to-go grilled pineapple dessert.

Skewer each of the shrimp with a chunk of fresh pineapple, stick the skewer through the back of the tail, then stick one pineapple chunk onto the skewer, then finish by threading it through the other side of the shrimp. You can either use toothpicks and do each shrimp individually or skewer 5-6 shrimp per skewer.

Prepped800.jpg


Cook direct for 2-3 minutes per side. As the shrimp cook they should curl around the pineapple chunk. Served up with a nice white wine parmesan and parsley risotto.

Cooking800.jpg


Done800.jpg

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