Tuesday, July 21, 2009
It's grillin' time again. For this go around, I made some shrimp with pineapple skewers. Who wouldn't love some shrimpy goodness? Unless you're allergic, then you're excused.
These little shrimpies were marinated in a simple soy sauce, lemon and garlic mixture That I marinated for a little over an hour. Skewered it with some fresh cut pineapple and grilled away. The smell around the house with the shrimp and pineapple cooking away. It was tempting not to take a bite, but I slightly burned my tongue on a lone shrimp that had no skewer to attach to. I couldn't resist. Don't tell me you haven't tried taking a bite or a sip of something right from the cooker, only to give the tongue a beating. No matter how many times I say "I won't do that again," I always do.
I served this with a side of Little J's Potato Salad. Little J, being one of my nicknames. Recipe for that coming soon. I also used some of the leftover marinade as a dipping sauce.
This will make roughly 6 skewers.
Grilled Shrimp Skewers
1 lb Shrimp (deveined and shelled)
1 c soy sauce
Juice of one lemon
1 large garlic clove (minced)
Marinate the shrimp in the soy sauce, lemon juice and garlic for at least 30min to an hour. This may be done in advance.
Prepare your grill.
Soak the skewers in water for at least 30min. This will prevent the sticks from burning while on the grill. Skewer a shrimp and pineapple on the stick, alternating each until you reach the top.
Cook the shrimp until they turn a nice shade white and pink. Roughly 3-5 min per side depending on the heat of your grill.