Bbq Shrimp On Pineapple Planks Recipes

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.

BBQ SHRIMP ON PINEAPPLE PLANKS

Steps:

• Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
• This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
• Also, defrost shrimp, if needed.
• Cut pineapple lengthwise into 1/2" thick slices.
• Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
• Halve each pineapple slice crosswise to equal 8 pineapple planks.
• Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
• Peel and devein shrimp, if needed.
• (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
• Stir in shrimp.
• Cover and let sit at room temperature, stirring occasionally.
• Remove shrimp, discard marinade.
• Thread 1 jumbo or 3 large on each skewer, set aside.
• For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
• Cover and set aside until serving time.
• Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
• Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
• Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
• If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
• Alternately, cook under a hot broiler on a rack.
• To serve, stir chopped cilantro into relish.
• Place pineapple planks onto serving platter.
• Spoon some of the relish over the planks and then top each with a shrimp skewer.