Pineapple Shrimp Skewers
3 dozen medium shrimp, peeled and deveined
1 pound fresh pineapple chunks or 3 large peaches, sliced
1 red bell pepper, cut into 1-inch pieces
1 dozen mushrooms, cleaned & stems removed
1/2 sweet onion, cut into 1-inch pieces
1 pint of cherry tomatoes
Juice from 1 lemon, plus 1/2 lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
Wooden skewers, soaked in water
Combine lemon juice, olive oil salt and pepper in a large bowl. Add shrimp and other vegetables and toss to combine. Let marinate in the refrigerator for 15 minutes. Thread onions, mushrooms and bell pepper onto skewers, alternating ingredients. On separate skewers, thread shrimp and cherry tomatoes and fruit. Heat grill to medium heat. When grill is ready, place skewers on the grate. Turn each skewer once. Squeeze over the skewers the remaining half of a lemon. Cook until items have a slight char and are cooked through. The vegetable skewers will take longer than the shrimp skewers, so watch each skewer individually and remove when ready.
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