• 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

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.