RECIPE: BARBEQUED CARIBBEAN SHRIMP

Source: Fast Enteres by Hugh Carpenter and Teri Sandison































Ingredients
1 ½ lb raw large shrimp
8 (6-inch) bamboo skewers
½ cup pureed fresh pineapple
½ cup pineapple juice
½ cup orange marmalade
¼ cup thin soy sauce (I use TAMARI Gluten-free, low-sodium from Whole Foods)
4 cloves garlic, finely minced
1-4 serrano chilles, finely minced including seeds (I use 4)
¼ cup chopped cilantro sprigs or mint (I use cilantro)

Method

Advance Preparation:

• Shell and devein the shrimp (I purchased them this way). Fresh-water shrimp have better flavor
• Place 4-5 shrimp on skewers:
• Line up the shrimp so they are curved around each other. Insert two parallel skewers into the shrimp (on both ends). When barbequing, protect the exposed skewer ends with a double layer of aluminum foil.
• In a bowl, combine the pureed pineapple, pineapple juice, marmalade, soy sauce, garlic, chiles, and cilantro and mix well. (All of the ingredients can be covered and refrigerated for up to 8 hours before grilling)

Last-Minute Cooking:

• Within 15 minutes of cooking, coat the shrimp with half of the pineapple mixture, reserving the remainder for serving.
  
• Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
  
• When hot, brush the grill rack with oil and place a double layer of aluminum foil on the rack to protect the exposed ends of the skewers.
  
• Place the skewers on the rack and grill, turning once, for every 2 minutes on each side, until the shrimp are white in the center (cut into one to check).
  
• Transfer the skewers to warmed dinner plates.
  
• Spoon the reserved pineapple mixture over the shrimp and serve at once.

Menu Suggestions: deli-bought rice dish; fresh asparagus grilled alongside the shrimp.