Shrimp Pineapple Kebabs With Fresh Red Pepper Salsa

Shrimp on the 'barbie' can be even better with pineapple on the barbie - a match made in heaven. I often have fresh pineapple in the house and if I have only that - and of course, always some frozen shrimp - I know I have a great meal ahead!

Salsa optional, but well worth it - even if store bought.

Fresh Red Pepper Salsa:

1/2 red pepper, diced

1 fresh ripe tomato, diced

1/2 jalapeno pepper, minced

1 clove garlic, minced

1/4 purple onion, finely diced

1 Tbsp olive oil

2 Tbsp fresh lime juice

pinch of sugar

12 large shrimp, peeled and deveined

16 1-inch chunks fresh pineapple

4 6-inch wooden skewers

1/3 cup favorite vinaigrette (e.g. see below)

Next Gen Vinaigrette Erique

(www.cuisineici.blogspot.com)

1/4 cup cider vinegar

1/4 cup seasoned rice vinegar

1 generous tsp Dijon mustard

1/2 tsp salt

1/2 cup canola oil

1/4 cup olive oil

lots ground fresh pepper

1 tsp dried dill

2 cloves fresh garlic, pressed through a garlic press

Soak the skewers in water for about 10 minutes. Heat grill to high.

Meanwhile, make the vinaigrette. Shake the vinegars, mustard and salt vigorously (and I mean vigorously) together in a salad dressing bottle. You could also whisk in a bowl, but be sure the salt dissolves. Add the remaining ingredients and whisk or shake together well to form an emulsion.

Thread the pineapple and shrimp evenly on the skewers. Pour vinaigrette over skewers and flip several times. Season with freshly ground black pepper.

Grill kebabs over high heat for about 3-5 minutes total, until the shrimp are just cooked through.

Plate kebabs and garnish with fresh salsa. Serve with rice if desired.

Serves 2-4, depending on what else you serve.

Comments

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