Grilled Shrimp with Pineapple
Ingredients
- 1 1/2 pounds large to jumbo raw shrimp, peeled
- 2 tablespoons vegetable oil
- Coarse kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup minced scallions
- 2 teaspoons white wine vinegar or lemon juice
- 3/4 cup (6 ounces) pineapple juice
- 3 tablespoons butter
- 1 pinch cayenne pepper
Instructions
Prepare the Shrimp:
Butterfly the shrimp by slicing them lengthwise without cutting all the way through, so they can lay flat.
Thread 4 shrimp onto two parallel skewers. Repeat with the rest.
Brush with oil, season with salt and pepper, and refrigerate until grilling (up to 4 hours).
Make the Sauce:
Boil pineapple juice until reduced to 1/2 cup.
Add scallions and vinegar, simmer for 1 minute.
Stir in butter, cayenne, and salt until the sauce thickens.
Grill the Shrimp:
Preheat the grill and brush with oil.
Grill the shrimp for 3-5 minutes per side until just cooked through.
Serve:
Drizzle the sauce over the shrimp or serve it as a dip.
If using bamboo skewers, soak them for 30 minutes beforehand to prevent burning.
Thanks to Leslie Glover Pendleton for this recipe