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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is great served with a bed of cooked white rice with black bean salad and fresh fruit. Fast and great summer meal. Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 teaspoons of dry jamaican jerk spice |
1/2 teaspoon salt |
1 1/2 lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp) |
12 pieces fresh pineapple, 1 inch |
1 red bell pepper, cut into 16 inch pieces |
1/4 cup pineapple preserves |
2 tablespoons lime juice |
Directions:
1. Heat coal or gas grill for direct heat.
2. Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
3. Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
4. Mix the preserves and lime juice; set aside.
5. Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
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