Description
Nothing says summer like shrimp on the grill. This quick recipe will have dinner on the table in under 30 minutes. Serve over rice, pasta, or a salad.
Ingredients
- 2 tablespoons butter
- 2 tablespoons raw honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon pineapple juice
- 1 large clove garlic, minced
- 2 teaspoons low-sodium soy sauce (such as Bragg®)
- 1 pinch red pepper flakes
- 4 ounces large shrimp, peeled and deveined
- 8 (1 inch) cubes fresh pineapple
- 8 (1 inch) pieces red bell pepper
- 2 each bamboo skewers, soaked in water for 20 minutes
- 1 serving cooking spray
Instructions
- Combine butter
- honey
- lemon juice
- pineapple juice
- garlic
- soy sauce
- and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken
- 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple
- shrimp
- and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color
- turning halfway
- 5 to 7 minutes. Serve with dipping sauce.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 1