What says great outdoor summer cooking like gigantic BBQ shrimp on a stick over fire! This recipe is easy to prepare and quick to cook if you prep in advance. Not to mention light, healthy and scrumptious.
Marinade- 1/2 cup of pineapple juice, two tablespoons of soy sauce, juice of one lime, 2 cloves garlic (crushed), 3/4 teaspoon Old Bay Seasoning or Adobo, black pepper to taste, pinch of saffron.
2 lbs jumbo shrimp (raw, shelled and deveined)
1 can pineapple rings (I grill mine first, but you don’t have to)
Two roasted red peppers cut into one inch squares
Two dozen black olives
Two onions cut into one inch squares
12-15 twelve inch skewers (soak in water for a couple of hours to avoid burning on grill)
Olive oil and sea salt for seasoning
Soy sauce or teriyaki glaze for finishing sauce
Combine the marinade ingredient. Add cleaned, shelled and deveined shrimp into a large Tupperware container and pour marinade over, working it all over the shrimp. Refrigerate for 2 hrs.
Heat grill to med-high. Take slightly waterlogged skewers and assemble. I skewer most shrimp the long way to get even cooking and any leftover shrimp in a cresent shape for variety purposes only. The shrimp will cook rather quickly, so any pre-grilling of veggies or pineapple will help in texture and for presentation. Hit with your glaze or favorite BBQ sauce.
Place skewers evenly on medium-hot grill and cover for three minutes. Turn skewers and cook for three more minutes. Serve and Enjoy!