• 1 1⁄2 pounds raw shrimp (large to jumbo), peeled
• 2 tablespoons vegetable oil
• coarse kosher or sea salt
• freshly ground black pepper
• 1⁄2cup minced scallions
• 2 teaspoons white wine vinegar or lemon juice
• 3⁄4 cup (6 ounces) pineapple juice
• 3 tablespoons butter
• 1 pinch cayenne pepper
Butterfly the shrimp by halving them lengthwise through the rounded side without cutting all the way through. You must be able to open them.
Thread about 4 shrimp onto two parallel thin metal skewers or pre-soaked bamboo skewers, opening the shrimp flat and threading them crosswise so they are lined up side by side (see note). Thread the remaining shrimp onto skewers in the same manner. Arrange the skewers on a platter. Coat the shrimp with the oil. Season with salt and pepper; keep covered and refrigerated until ready to grill, up to 4 hours.
In a medium saucepan, boil the pineapple juice until it is reduced to 1⁄2cup. Add the scallions and vinegar and simmer 1 minute more. Remove the pan from the heat and stir in the butter, cayenne, and salt, stirring until the butter is melted and sauce is thickened.
Preheat a grill, or broiler with rack in the top position.
Brush the grill with vegetable oil and grill shrimp skewers (or broil them on a rack set in a baking pan) 3 to 5 minutes on each side, or until just cooked through.
Serve the shrimp on the skewers, napped with the sauce, or remove them from the skewers and toss them with the sauce, or serve the sauce in individual dipping pots.
NOTE: Using two parallel skewers keeps the shrimp from closing or spinning when you turn them on the grill. If you use bamboo skewers, immerse them in water for at least 30 minutes to prevent them from burning during cooking.
Thanks to Leslie Glover Pendleton for this recipe