Prawn Kebabs With Gold Pineapple and Lime Marinade |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1/4 cup lime juice |
1/4 cup dry sherry |
1/4 cup olive oil |
3 tablespoons olive oil |
3 tablespoons honey |
1/4 cup fresh cilantro, chopped |
2 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
1 tablespoon dijon mustard |
1/2 teaspoon red pepper flakes |
1 1/2 lbs raw prawns, peeled deveined |
10 bamboo skewers, soaked in water |
1 large red onion, peeled, sliced into 1 1/2 inch pieces |
1 large red bell pepper, seeded and cut into 11/2 inch pieces |
1 fresh pineapple, peeled, cored, and sliced into 3/4 inch thick wedges |
Directions:
1. To prepare the marinade, combine all ingredients in a small bowl and whisk to blend.
2. Pour 2/3 cup marinade over the prawns, refrigerate for 30 minutes.
3. Assemble the kebebs, starting with a piece of onion, and alternate with the prawns, bell pepper, and pineapple, leaving 1/2 inch of skewer showing at either end.
4. Grill the kebabs on medium high heat, basting with the reserved marinade until the prawns are opaque and fully cooked, about 5 minutes per side.
5. Serve immediately with a side dish of wild rice or garlic mashed potatoes.
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