This dish makes a beautiful presentation. Try it for your next patio party or BBQ. Your friends and family will be so impressed.
1 lb. large fresh or frozen shrimp (peeled & deveined)
1 fresh pineapple
3 Tbsp. butter
¼ cup bottled BBQ sauce (I use KC Masterpiece Original)
2 Tbsp. canned chipotle peppers in adobe sauce, chopped
2 cloves garlic, minced
½ cup cucumber, seeded & chopped
½ cup jicama, peeled & chopped
1 Tbsp. lime juice
¼ tsp. salt
¼ cup snipped fresh cilantro
Wooden Skewers
Soak wooden skewers in water for 30 minutes. (This will prevent them from burning on the grill.) Thaw shrimp if frozen.
Prepare pineapple by cutting off top and bottom. Peel and remove eyes. Slice lengthwise into quarters. Slice out center core section. Cut pineapple into 1” triangle shaped pieces and set aside. Reserve ½ cup of pineapple, chopped, for relish.
Prepare relish. Combine reserved ½ cup chopped pineapple, cucumber, jicama, lime juice and salt. Cover and set aside until serving time.
Melt 1 Tbsp. butter and brush on both sides of the triangles of pineapple. Set aside.
Make sure shrimp is thawed and deveined. If you wish to leave the tails on, that will add to the presentation. In medium bowl mix BBQ sauce, chipotle peppers, remaining 2 Tbsp. melted butter and the garlic. Stir in the shrimp. Cover and let marinate at room temperature for 30 minutes, stirring occasionally.
Remove shrimp and discard marinade. Thread shrimp onto skewers (3 per skewer.) Set aside.
Prepare grill to medium heat. Grill the shrimp skewers and pineapple planks over direct heat until shrimp are opaque (5-6 minutes) and pineapple is heated through and sugars are being released, turning once.
To serve, stir snipped cilantro into relish mixture. Remove pineapple to platter. Spoon pineapple relish over planks. Top each plank with one shrimp skewer.
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