Sriracha Glazed Shrimp And Pineapple Skewers
Serves makes 12 to 14 appetizer servings (two skewers per serving) or 6 to 8 meals portions
- 2 pounds medium shrimp, peeled and deveined
- 2 tablespoon neutral oil
- 1/4 cup sambal oelek (found in the Asian section of the supermarket)
- 1 tablespoon Tajin Clasico seasoning (found in the Mexican or produce section of the supermarket)
- 1/2 ripe pineapple, peeled and cored
Sriracha-Honey Glaze
- 1/4 cup Sriracha hot sauce
- 1/4 cup fresh lime juice
- 1/4 cup honey
Curry Peanuts
- 1/2 cup Spanish peanuts
- 2 tablespoon light brown sugar
- 1/4 teaspoon yellow curry powder
- 1/8 teaspoon ground ginger
Extras:
Short flat blade metal skewers or bamboo appetizer skewers that have been soaked in water for 1 hour
Method: direct heat grilling
Combine shrimp, olive oil, sambal, and chili seasoning in a large bowl. Toss together until the shrimp are well coated. Set aside in the refrigerator while prepping the other ingredients.
Make the glaze by stirring together the ingredients. Store covered in the refrigerator until ready to serve. Will keep for up to 3 days.
Add the peanuts, brown sugar and spices to a food processor or blender and pulse until the peanuts are finely ground, but not dust. Transfer to a small tray or plate and set aside until ready to use.
Slice the pineapple into pieces the same thickness as the shrimp, about 1/2-inch.
Remove the shrimp from the refrigerator. Starting and ending with pineapple, thread the shrimp and pineapple onto the skewers. Set aside in the refrigerator while the grill gets hot.
Set up the grill for direct cooking over medium high heat. Brush and oil grates before cooking.
Place skewers on the grill and cook for 2 minutes, turn and brush with glaze, cook for 2 more minutes, turn brush with more glaze. total cooking time will be 4 to 6 minutes depending on the size of the shrimp and the heat from your grill. Remove from the grill and sprinkle to lightly coat with the curry peanuts. Serve immediately.
