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Shrimp and Pineapple Skewers

24 medium raw shrimp, peeled, about 1 pound
1/2 cup canned crushed pineapple in unsweetened juice, drained
4 tsp. fresh ginger, peeled and finely chopped
1 tbsp. fresh lime juice
1/2 tsp. black pepper, freshly ground
2 tsp. olive oil

Line a baking sheet with foil and place a wire rack on top. In a shallow bowl or baking dish, soak 24 bamboo skewers in water for 30 minutes.

One at a time, butterfly the shrimp by carefully running a knife along the back of the shrimp and only cutting in about 1/4 inch without slicing all the way through. Gently press the shrimp open using your fingers.

In a medium size bowl gently toss the shrimp with the pineapple, ginger, lime juice and pepper. Let stand for 10 minutes, tossing several times.

Preheat the broiler. With the tail end pointing away from you and the slit side facing up, thread each shrimp onto a skewer. Spoon a little of the pineapple marinade on top of each butterflied shrimp and set the skewer onto the prepared rack. Repeat with the remaining shrimp.

Using a pastry brush, lightly brush each shrimp with olive oil. Broil on the oven rack closest to the heat source until the pineapple is lightly browned and the shrimp is cooked, about 5 minutes. Serve hot. Makes 24 servings.