Skewered Shrimp and Pineapple With Garlic and Cilantro

Shrimp and pineapple skewers grilled on BBQ with garlic and cilantro dressing.

• Ready In: 16 mins
• Serves: 4
• Yields: 8 skewers

Ingredients

• 8  bamboo skewers, soaked for approx. 15 minutes
• 1  lb large shrimp, deveined (26-30 count)
• 2  red bell peppers, seeded and cut into 1 inch squares
• 1⁄2 pineapple, cut into 1 inch cubes
• 6  tablespoons extra virgin olive oil
• 1 1⁄2 tablespoons fresh lime juice
• 2  garlic cloves, minced
• 1 1⁄2 tablespoons  minced fresh cilantro
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon ground pepper

Directions

1. Prepare gas grill or charcoal grill med-high heat.
2. Assemble shrimp into a horseshoe shape on skewers by piercing it once near the tail end and again near the head end. Follow with a square of red pepper and a cube of pineapple.repeat 3 more times,then repeat with remaining skewers. Arrange on a baking sheet and brush with olive oil.
3. Prepare sauce: combined 6 tablespoons of olive oil,lime juice, garlic, cilantro, salt, sugar, and pepper; set aside.
4. Oil the grill, lay aluminum foil on grill and place skewers on top. Grill on one side until grill marks appear on the shrimp and pineapple begins to caramelize, about 3 minutes. Turn shrimp over and grill approximately another 3 minutes.
5. Arrange on a platter and drizzle the garlic and cilantro sauce over the skewers and serve. Enjoy!