Shrimp Pineapple Skewers
INGREDIENTS
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1/2 cup coconut milk
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4 teaspoons Tabasco Sauce
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2 teaspoons soy sauce
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1/4 cup orange juice
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1/4 cup lime juice
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350g large (20-30 count) shrimp, peeled and deveined
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200g pineapple chunks
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Canola oil, for grilling
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Freshly chopped cilantro and/or green onion, for serving
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Salt & Black Pepper
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Chef Stone's Secret Spice™️
METHOD
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In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, lime juice, salt, black pepper & secret spice.
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Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
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Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
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Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.