Grilled Shrimp on a Stick
1 (20 ounce) can pineapple chunks in syrup
1 cup soy sauce
1 cup sugar
1/2 cup vegetable oil
6 medium garlic cloves, minced
2 teaspoons grated fresh ginger, or to taste
2 teaspoons pepper
1/4 cup sesame seeds, toasted
1 bunch green onions, chopped (green part only)
1 pound jumbo shrimp, peeled and deveined, leave tails on
Drain the pineapple chunks, reserving the syrup.
Combine the soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size resealable plastic freezer bag.
Seal bag tightly and shake to blend thoroughly.
Transfer 1 cup of the marinade to a bowl.
Add the shrimp to the bag. Seal tightly and shake to thoroughly coat the shrimp.
Refrigerate the shrimp mixture for 2 to 3 hours, but no longer than 4 hours.
Preheat the grill to high.
Thread wooden skewers alternating shrimp and pineapple.
Place on the grill rack 4 to 5 inches from the heat source.
Grill until the shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.
Independence Day Recipes