Nick's Picks: Tropical BBQ Shrimp

05.22.13 | Nick Finlayson | Comments[4]


A fun island twist to your Memorial Day BBQ

2 1/2 Pounds Raw Shrimp Peeled and De-veined
1 Pineapple
12 oz Chili Sauce
2 Tbsp Brown Sugar
1/4 Cup Molasses
2 Tbsp Honey
1 Tsp Cayenne Pepper
1 Tsp Paprika
1/2 Tsp Black Pepper

Soak bamboo skewers in water over night to prevent burning on the grill.
Quarter the pineapple. Puree 1/4 quarter of the pineapple in a blender or food processor.
Combine the pureed pineapple, chili sauce, sugar, molasses, honey, and spices and set aside.
Clean the rest of the pineapple and set aside fore grilling
Skewer shrimp with pineapple chunks. Dredge in the sauce and grill over a hot grill for about 2-3 minutes on each side.
The shrimp should be firm and pink (cook to 145 degrees)
Add some extra sauce as the shrimp are coming off the grill and serve immediately!
Serves 8-10


Your Comments(please keep them on topic and polite)

on 05.22.13 Gail C. commented

Yeah- I found them! Here I come...My kinda shrimp!

on 05.22.13 DK commented

Looks real yummy! If I were to "cheat" and use canned pineapple, how much would I puree? 1/2 can of chunks? Whole can?

on 05.23.13 Nick F. commented

I'd use about 1 cup of pineapple total!

on 05.26.13 DK commented

I was only cooking for two, so I used 1/2 measurements on everything, and used 1/2 cup pineapple chunks in the blender. DEEElicious!! :-) I think I'll try this on chicken too.
Thank you for sharing your talents and recipes!