• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8

    Grilled Spicy Shrimp and Pineapple Skewers

    These Spanish inspired skewers are incredibly simple and tasty. Tossing shrimp with paprika and red pepper flakes adds both flavor and spice before they are threaded onto skewers with chunks of fresh sweet pineapple. Here, the World Wine Guys share their recipe from The Fire Island Cookbook


    Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. Mike and Jeff are the Entertaining and Lifestyle Editors for Wine Enthusiast Magazine.

    Recipe and image reprinted from The Fire Island Cookbook Copyright © 2012 by The World Wine Guys, LLC.  Published by Atria Books, a division of Simon & Schuster, Inc.

    extra-large or 32 large shrimp, about 1 1/4 pounds
    large pineapple
    Olive Oil
    1 1/2
    red pepper flakes
    limes, quartered, for garnish
    In a pitcher or tall pot, soak ten 12-inch wooden skewers in water for several hours. This will minimize the burning. You will only use 8 of them, but they sometimes splinter, so it’s good to soak a few extras to be safe.
    Clean and devein the shrimp, and remove the tails. (Or buy shrimp that have already been cleaned.) Stir together the oil, paprika, pepper flakes, and salt in a glass bowl. Add the shrimp and lightly toss until well coated.
    Quarter, core, and peel the pineapple. Cut each quarter wedge crosswise into 8 slices about 1 inch thick.
    Run skewers through the shrimp and pineapple pieces, alternating one shrimp with one piece of pineapple. If using extra-large shrimp, you will have 3 shrimp per skewer, with large, there will be 4 per skewer. As you work, the shrimp marinade will coat the pineapple too.
    Tear off 4 lengths of foil about 3 inches wide. Cut each strip into4 pieces, and wrap the exposed ends of the skewers in foil to prevent burning or catching fire.
    Preheat the grill to medium. Using tongs, lay the skewers across the grill and grill until the shrimp turn pink and begin to curl, 2 to 3 minutes per side.
    Transfer to a platter (see Tip)as they’re done. Make sure your guests have a knife and fork toslide the shrimp and pineapple off the skewer and onto their plates.

    The base number of servings for this recipe is 8



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