Luau Shrimp and Salmon

I adapted this recipe as a replica of the delicious plate that we love and it is served at the Red Lobster. Enjoy it.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• 4 (5 ounce)  salmon fillets, skinned
• 24  shrimp, cooked and peeled
• 4  bamboo skewers, soaked in water for 15 minutes
• 4  pineapple slices (or use canned sliced pineapple)
• 1⁄2 cup olive oil
• 1  teaspoon garlic powder
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  Asian chili sauce (or sweet and sour chili sauce)
• 1  tablespoon fresh parsley, finey chopped

Directions

1. Brush both sides of salmon with olive oil and season with salt, pepper and garlic powder.
2. After soaking the skewers, slide 6 shrimp onto each skewer forming kabobs. Brush both sides of shrimp with olive oil and season with salt, pepper and garlic powder.
3. Cut the fresh pineapple into slices approximately half inch in diameter and brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until done, but don't overcook.
5. Grill shrimp kabobs approximately 3–4 minutes per side or until pink. (Do not overcook.).
6. Grill pineapple for 2–3 minutes per side or until there is good carmelization and brush all items generously with the Oriental sweet chili sauce.
7. To serve, place a scoop of your favorite rice in a plate. Crisscross the salmon and the shrimp skewer on top of the rice and then top with a pineapple slice.
8. Sprinkle with fresh parsley and serve with your favorite vegetable. Enjoy this delicious seafood plate.