Pairs With:
Robert Mondavi Private Selection
Ingredients
- 1/4 cup Lucini® Premium Select Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 tablespoon each chopped fresh herbs (such as basil, marjoram, and thyme)
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh or canned pineapple, sliced into 1" chunks
- 1 lemon, halved and thinly sliced
- Salt and freshly ground pepper
- 8 12-inch bamboo skewers
Ted Allen's grilled shrimp and pineapple kabobs
Serves 4
Ted Allen
Directions
Tip: You can skewer shrimp lengthwise to reduce the natural curling. Or you can skewer each shrimp once through the top and once through the bottom near the tail to get a curved shape.
Soak bamboo skewers in water for 30 minutes prior to cooking. Heat oil in a small pan until hot. Add the garlic and sauté just until aromatic, about one minute. Do not allow it to brown. Remove the pan from the heat and add the fresh herbs. Thread shrimp alternately with pineapple and lemon onto the skewers. Lightly brush with garlic-herb oil. Grill over medium-high heat for 2 minutes per side or just until the shrimp is pink. Season with salt and pepper to taste.