Grilled Shrimp and Pineapple Skewers (from The Great Shellfish Cookbook)
Slightly sweet and smokey, these grilled shrimp and pineapple skewers, make a great appetizer or light lunch recipe.
Ingredients
- ¼ cup 60 mL canola oil
- 12 Large U.S. Wild Shrimp peeled and deveined
- 1 Large Pineapple cut into chunks about ¾-inch (2 cm) thick
- ½ cup (125 mL) plain 0% Greek yogurt
- 1 tablespoon (15 mL) agave nectar
- 1 tablespoon (15 mL) ground allspice
- 1 teaspoon (5 mL) ground cinnamon 1 lime cut into quarters
- ¼ cup (60 mL) crushed unsalted peanuts
- 2 sprigs cilantro stems removed and leaves roughly chopped
Special Equipment
- 8 metal or pre-soaked wooden skewers
Instructions
- Preheat the BBQ to 375F. Dampen some paper towels with the canola oil and rub the grill grate so no food sticks to it.
- Place one shrimp on a skewer, followed by a piece of pineapple. Repeat until you have three pieces each of shrimp and pineapple on a skewer, then make up the remaining skewers.
- Place the skewers on the grill and cook for 2 to 3 minutes per side. Remove them from the grill and wrap them in aluminum foil to keep them warm.
- In a small mixing bowl, combine the yogurt and agave nectar with the allspice and cinnamon. Mix well and transfer to a small serving dish.
- Serve the shrimp on a platter, garnished with lime quarters, crushed peanuts, and cilantro. Don't forget the dip!
Notes
“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
Nutrition
Calories: 936.7kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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