Flaming Pineapple Shrimp Skewers Recipe

Flaming pineapple shrimp skewers recipe.

Raw shrimp (I prefer to use uncooked shrimp) with chunked pineapples grilled over a gas grill. Very Delicious! If you like grilled shrimp, you may also like Peanut Shrimp with Asian Dipping Sauce:

Grilled Peanut Shrimp with Asian Dipping Sauce Recipe

Makes 4 servings
Ingredients: 1½ pounds (720 g) large shrimp, peeled and deveined, kosher salt and freshly ground black pepper, 2 cloves garlic, peeled and minced, 1/4 cup (60 ml) finely chopped fresh cilantro, 1/4 cup (60 ml) finely chopped roasted peanuts, 1 tablespoon (15 ml) Asian fish sauce, 1 tablespoon (15 ml) vegetable oil, 1 bunch fresh mint, rinsed and torn into sprigs, 1 head Boston lettuce, separated into individual leaves, rinsed and spun dry, Vietnamese Dipping Sauce (see recipe below)

Instructions: Rinse the shrimp under cold running water, then pat them dry with paper towels. Place shrimp in a large mixing bowl and season with salt and black pepper, stirring to coat evenly. Add minced garlic, cilantro, and 2 tablespoons (30 ml) chopped peanuts. Mix well. Add the fish sauce and vegetable oil and toss well. Cover and refrigerate for 15 minutes.

Arrange fresh mint sprigs and lettuce leaves on a platter. Remove marinated shrimp from the refrigerator, drain and discard the marinade. Cook the shrimp on the preheated grill until just cooked through.

Transfer grilled shrimp to a platter and sprinkle with remaining 2 tablespoons (30 ml) chopped peanuts over. To eat, wrap grilled shrimp and a couple of mint leaves in a lettuce leaf and dip in the Vietnamese sauce.

Vietnamese Dipping Sauce Recipe

Makes about 1 cup (250 ml)

Ingredients: 2 cloves garlic, peeled and minced, 3 tablespoons (45 ml) granulated sugar, 1 small carrot, peeled  and cut into thin slivers, 1/4 cup (60 ml) Asian fish sauce, 1/4 cup (60 ml) freshly squeezed lime juice, 3 tablespoons (45 ml) rice vinegar, Serrano pepper, thinly sliced

Instructions: In a small mixing bowl, combine minced garlic and sugar. Mash with the back of a spoon. Add slivered carrots, stir and set aside for 10 minutes or until carrots are softened.

Stir in the fish sauce, lime juice, rice vinegar, and 1/4 cup (60 ml) water to the carrot mixture. Mix well until sugar dissolves completely. Divide the sauce among 4 tiny serving bowls and float sliced Serrano peppers on top.

Flaming Pineapple Shrimp Skewers Recipe

Ingredients

• 1/2 pound (240 g ) medium cooked,or uncooked cocktail shrimps(tails intact)
• 1 can pineapple chunks in their own juice,drained (2 tablespoons juice reserved)
• 1 teaspoon Firehouse Chili Powder(recipe follows)
• 2 cloves garlic, peeled and minced
• green pepper, sliced(optional)
• firehouse chili powder ingredients:
• 1/3 cup crushed red pepper flakes
• 4 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle chili powder

Method