For the Shrimp:
Bamboo barbeque skewers
12 large shrimp, peeled and deveined
For the Pineapple Barbeque Sauce:
1 tsp. crushed fresh ginger
1 garlic clove minced
½ cup orange juice
1 Tbsp. soy sauce or tamari sauce
For the Pineapple Slaw:
1 whole pineapple peeled and cut into cubes
2 Tbsp. Spirits & Spice Mango Balsamic
½ medium red onion, finely diced
1 red bell pepper, cored and membranes removed, finely diced
Spirits & Spice Chili Lime Salt to taste
Combine all the ingredients for the Pineapple Slaw, set aside to allow the flavors to meld.
Heat your grill to high and scrub to get ready to grill.
Soak your bamboo skewers in water for a few minutes prior to beginning. Holding onto the tail, skewer each shrimp onto a bamboo skewer. You can put up to 3 onto each of your skewers depending upon the length of your skewers. Leave at least 4 inches at the end to pick up the skewers. Brush the shrimp with the chili oil. Set aside.
In a small saucepan, sauté the ginger and ginger over medium heat in the Ginger Sesame Oil for 2 minutes. Add the Spicy Champagne vinegar and cook for another 5 minutes. Then add in the remaining ingredients for the Pineapple Barbeque Sauce. Cook for another five minutes. Remove from heat.
Turn your grill down to medium. Grill shrimp on each side for 2 minutes. Remove from the grill and immediately brush on the Pineapple Barbeque Sauce.
Serve with the Pineapple Slaw over Jasmine Rice.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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