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!!!
