Grilled Shrimp Skewers
grilled shrimp skewers
uncooked large shrimp
tri-colored bell peppers 1/4-1/2 of each
(I used 1/4 of the peppers per color for the skewers. I made extra, and made one skewer for just the peppers)
(Cut into chunks using half of the pineapple for the skewers. Then I used the other half, and grilled skewers of just the pineapple.)
(juice of one whole lime)
chili lime salt
If using wooden skewers, pre-soak them in water for approximately 30 minutes. This way they won't burn when grilling.
Prepare the shrimp by peeling of the shells, and deveining them. When done, set aside. Also, the shrimp can be purchased with this already done.
In a medium size bowl or a large ziplock bag, add all the marinade ingredients but do not add the chili lime salt.
Add the shrimp to the marinade making sure they're all coated. Cover the shrimp, or seal the bag and place in the refrigerator for about 20 minutes.
Prep the bell peppers, and pineapple. Bell peppers: cut into 2" strips, then cut them into about 4-5 pieces. Pineapple: cut into half, remove the rind and core, and cut into chunks.
Preheat grill on medium heat.
Thread the shrimp, pineapple, and bell peppers on the skewers. Alternating the ingredients. Sprinkle the chili lime salt over both sides of the skewers.
Grill the shrimp for 3-4 minutes per side until pink. Then remove, and plate them still on skewers. Squeeze with lime, and sprinkle with chopped parsley.
Complete the meal with a fresh salad, veggies, or rice.