Ingredients
-
1
-
1
-
3
-
1/4
-
1 - 2
-
2
-
1/4
-
1/2
-
1/2
-
1
-
1/2
-
-
-
-
Directions
BBQ Shrimp on Pineapple Planks, From the June 2001 edition of Better Homes & Gardens I haven’t tried it but it just looks/sounds so yummy, I had to post it Hope you enjoy it , Roosie, BBQ’d Shrimp?? WOW!! I never thought it would be good!! But I really loved the taste and it was pretty simple to make, We had this grilled with grilled catfish, and grilled corn on the cob And baked potatoes What a delightful dinner we had Thank You so much, Darlene, From the June 2001 edition of Better Homes & Gardens I haven’t tried it but it just looks/sounds so yummy, I had to post it Hope you enjoy it
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Steps
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1
Done
|
Soak 8 6-8 Inch Wooden Skewers in Enough Water to Cover For 30 Minutes. |
|
2
Done
|
This Will Prevent Your Skewers from Burning, However, If You Have Them Metal Skewers May Also Be Used. |
|
3
Done
|
Also, Defrost Shrimp, If Needed. |
|
4
Done
|
Cut Pineapple Lengthwise Into 1/2" Thick Slices. |
|
5
Done
|
Chop Some of the Pineapple Until It Measures 1/2 Cup and Set Aside For Relish. |
|
6
Done
|
Halve Each Pineapple Slice Crosswise to Equal 8 Pineapple Planks. |
|
7
Done
|
Use 1 Tbs of Your Melted Butter and Brush the Planks on Both Sides, Then Set Aside. |
|
8
Done
|
Peel and Devein Shrimp, If Needed. |
|
9
Done
|
(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. |
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10
Done
|
Stir in Shrimp. |
|
11
Done
|
Cover and Let Sit at Room Temperature, Stirring Occasionally. |
|
12
Done
|
Remove Shrimp, Discard Marinade. |
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13
Done
|
Thread 1 Jumbo or 3 Large on Each Skewer, Set Aside. |
|
14
Done
|
For Relish: Combine Reserved 1/2 Cup Chopped Pineapple, the Chopped Cucumber, Chopped Jicama, Lime/Lemon Juice and 1/4 Tsp Salt. |
|
15
Done
|
Cover and Set Aside Until Serving Time. |
