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1 pound (about 35) raw, large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 teaspoon fresh mint, minced
1 scallion, minced
1 fresh pineapple, cored
8 bamboo skewers, presoaked in water
Mix together the oil, mint, parsley and scallion. Pour over shrimp, and toss to coat.
Cut pineapple into 1-inch chunks.
Skewer each shrimp through the thick and thin end, alternating shrimp and pineapple. Fill skewers.
Grill on a lightly oiled grill over medium heat.
Cook for 3 to 4 minutes per side until the shrimp are opaque (white and pink).
Makes 4 servings
Grilled Fish and Seafood Recipes