Grilled Garlic Cajun Shrimp and Pineapple Skewers

Another winning summer recipe from Chelsea.

For marinade:

½ cup unsalted butter

4 cloves of garlic, minced

1 T. McCormick Perfect Pinch Cajun Spice (process light heat; it's not spicy, but it gives great flavor)

1/2 tsp salt - omit if using salted butter

1 T. lemon juice

Other ingredients:

2 lbs. large tail-on pre-cooked peeled and de-veined shrimp (phew that was wordy!) Usually 20-25 count. (I get mine already pre-cooked and de-veined, etc from the butcher. You can do uncooked but pre-cooked grills and preps faster and I'm all about quick meals ha!)

1 large pineapple cubed into 2 in cubes

Combine all marinade ingredients in a saucepan and bring to a simmer. Once heated and butter is melted remove from heat and pour half of marinade into a bowl - you'll brush on half the marinade now and brush on remaining marinade while grilling and after.

Thread a shrimp then a pineapple cube alternating until skewer is filled.  I use metal skewers instead of wood because I don't like taking the time to soak the wood ones - again easy prep. Once skewers are filled lay them out on a baking tray.

Brush one side of the skewered shrimp (shrimp only not the pineapple) and place in the fridge for 2 minutes until butter marinade firms up, then flip over and marinade the other side, again placing in fridge until marinade firms. 

Place skewers on the grill with lid on 2-5minutes per side until heated through (and no longer transparent if working with uncooked shrimp) with some nice grill marks. Brush on remaining marinade while shrimp is grilling and use any leftover and brush again once taken off the grill. Be careful not to overcook or they will become rubbery. 

Serve with Caesar salad, watermelon, and breadsticks. Enjoy!!!