Recipe

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• 4 (5 oz) salmon fillets, skinned
• 24 shrimp, cooked and peeled
• 4 bamboo skewers , soaked in water for 15 minutes
• 4 pineapple
• 1/2 cup olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup asian chili sauce (or sweet
• 1 tbsp fresh parsley , finey chopped

• 1 Brush both sides of salmon with olive oil and season with salt, pepper and garlic powder.
• 2 After soaking the skewers, slide 6 shrimp onto each skewer forming kabobs. Brush both sides of shrimp with olive oil and season with salt, pepper and garlic powder.
• 3 Cut the fresh pineapple into slices approximately half inch in diameter and brush both sides with olive oil.
• 4 On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until done, but don't overcook.
• 5 Grill shrimp kabobs approximately 3–4 minutes per side or until pink. (Do not overcook.).
• 6 Grill pineapple for 2–3 minutes per side or until there is good carmelization and brush all items generously with the Oriental sweet chili sauce.
• 7 To serve, place a scoop of your favorite rice in a plate. Crisscross the salmon and the shrimp skewer on top of the rice and then top with a pineapple slice.
• 8 Sprinkle with fresh parsley and serve with your favorite vegetable. Enjoy this delicious seafood plate.