Shrimp kebabs with a tropical twist.
Pepper Shrimp Kebab Pineapple Heat
Cooking shrimp kebabs in the oven is a great alternative when grilling isn't convenient.
1 lb. shrimp large, 31/35 shrimp per pound (Peel, devein shrimp)
1 bell pepper, cut into 1 inch chunks
1-1/2 cups pineapple chunks, fresh or canned
8 to 12 bamboo skewers that are 10 inches in length, soaked in water for at least 30 minutes
2/3 cup pineapple juice
1 tablespoon Marie Sharp’s Pure Love Pineapple Habanero Sauce, or more to taste
3 tablespoons lemon juice
3 tablespoons lime juice
3 tablespoons honey
3 tablespoons chopped cilantro
For the skewers:
For the basting sauce:
Prepare basting sauce by heating the mixture over medium-high heat and simmer until the liquid is reduced by half.
To assemble the kebabs alternating shrimp, bell pepper and pineapple on pre-soaked skewers.
Brush or drizzle the kebabs with the basting sauce.
Cooking in the oven:
Preheat oven to 400 degrees.
Lay the skewers on the baking sheet, lined with foil or parchment paper, in a single layer and place in the oven, on the second rack from the top.
Cook until the shrimp are fully opaque and firm, about 8 to 10 minutes, brushing occasionally with basting sauce while cooking. Serve hot. Extra basting sauce can be used for dipping.
Cooking on the grill:
Preheat grill to medium-high.
Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the basting sauce. Serve hot. Extra basting sauce can be used for dipping.