Shrimp & Pineapple Skewers with Garlic & Cilantro Drizzle

Shrimp & Pineapple Skewers with Garlic & Cilantro Drizzle
Lisa Nelson 08

(makes 4 servings)
8 (10-inch) bamboo skewers, soaked in water for 15 minutes, then drained
1 pound large shrimp, peeled and deveined, tails removed
1/2 pineapple, peeled, halved, cored and cut into 1-inch cubes (about
24pieces)
2 red bell peppers, seeded and ribs removed, cut into 1 inch squares
(about 24 pieces)
6 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
1 1/2 tablespoons minced fresh cilantro
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on
medium-high. Pinch one shrimp into a horseshoe shape and thread it onto
a skewer, piercing it once near the tail and again near the head.
Follow with a square of red pepper and a cube of pineapple. Repeat
twice; then do the same with the remaining 7 skewers.
Arrange skewers on a rimmed baking sheet and brush them with olive oil.
Set aside.
Combine the remaining ingredients to make sauce; set aside.

Oil the grill grate. Fold a 12-inch long piece of aluminum foil in half
lengthwise and lay it on the grill grate. Arrange skewers so the exposed
bamboo is protected from the flame by the foil and the food is directly
over the medium-hot fire. Grill on one side until light grill marks
appear on the shrimp and the pineapple begins to caramelize, about 3
minutes. Turn and grill until the shrimp are pink on the outside and
just opaque on the inside, about 3 minutes longer. Arrange 2 skewers on
each plate. Drizzle with garlic and cilantro sauce.
(Nutrition facts per serving; 361 calories, 19g protein, 14g
carbohydrate, 26g fat - 4g saturated, 2g fiber)