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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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My sister-in-law gave me this recipe. I have been dying to try it. *prep does not include marinade time Ingredients:
1 (10 ounce) can pineapple chunks in syrup |
1/2 cup soy sauce |
1/2 cup sugar |
1/4 cup vegetable oil |
3 medium garlic cloves, minced |
1 teaspoon grated fresh ginger |
1 teaspoon pepper |
2 tablespoons sesame seeds, toasted |
4 green onions, chopped (green part only) |
1/2 lb jumbo shrimp, peeled and deveined, leave tails on |
Directions:
1. Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
2. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
3. Add shrimp to bag.
4. Seal tightly and shake to coat thoroughly.
5. Refrigerate 2 to 3 hours, but no longer than 4 hours.
6. Preheat grill to high.
7. Thread wooden skewers, alternating shrimp and pineapple.
8. Place on the grill rack 4 to 5 inches from heat source.
9. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.
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