Jerk Shrimp Kabobs

Recipe by The Range Rover
READY IN: 23mins
SERVES: 2
YIELD: 4 kabobs
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil or 2 tablespoons vegetable oil
  • 2
    teaspoons of dry jamaican jerk spice
  • 12
    teaspoon salt
  • 1 12
    lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp)
  • 12
    pieces fresh pineapple, 1 inch
  • 1
    red bell pepper, cut into 16 inch pieces
  • 14
    cup pineapple preserves
  • 2
    tablespoons lime juice

DIRECTIONS

  • Heat coal or gas grill for direct heat.
  • Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
  • Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
  • Mix the preserves and lime juice; set aside.
  • Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.