Shrimp Sizzle

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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


  1. Mix together the oil, mint, parsley and scallion. Pour over shrimp, and toss to coat.
  2. Cut pineapple into 1-inch chunks.
  3. Skewer each shrimp through the thick and thin end, alternating shrimp and pineapple. Fill skewers.
  4. Grill on a lightly oiled grill over medium heat.
  5. Cook for 3 to 4 minutes per side until the shrimp are opaque (white and pink).

Makes 4 servings