Tuesday, August 12, 2008

Shrimp and Pineapple Skewers With Garlic and Cilantro Drizzle

I found this recipe in my Fitness Magazine and got so excited I almost fell off the elliptical.
  • 1 pound large shrimp, peeled and deveined, tails removed
  • 1/2 pineapple, peeled, halved, cored and cut into 1-inch cubes (about 24 pieces)
  • 2 red bell peppers, seeded and ribs removed, cut into 1-inch squares (about 24 pcs)
  • 6 tbs extra-virgin olive oil, plus more for brushing
  • 1 1/2 tbs fresh lime juice
  • 2 garlic cloves, minced
  • 1 1/2 tbs minced fresh cilantro
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground pepper
  • Grill (medium-hot fire)
  • 8 skewers - if wood, soak in water for 15 minutes, then drain
  • small bowl
  • Baking sheet
  1. Thread shrimp, pepper, and pineapple onto skewers. Lay on baking sheet.
  2. Brush with olive oil (I'm going to try using spray).
  3. Combine olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper, set aside.
  4. Grill kebabs (the recipe suggests creating a foil strip and putting the skewers with the exposed end over the foil strip, to prevent them from lighting on fire), approx. 3 min on each side

1 comment:

  1. Is it perhaps not a coincidence that the red bell pepper in the three-pack was the one that didn't get used last night? Hmmm...