This grilled shrimp skewers recipe is a perfect way to kick off grilling season in May with its fresh and bright flavors. The pineapple salsa adds a tangy and sweet contrast to the smoky grilled shrimp and vegetables. Enjoy!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pineapple, peeled and cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
For the Pineapple Salsa:
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons lime juice
- Salt and pepper, to taste
Instructions:
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, salt, and pepper.
- Add the shrimp, pineapple, red bell pepper, yellow bell pepper, and red onion to the bowl, and toss to coat the ingredients in the marinade.
- Thread the shrimp and vegetables onto the wooden skewers, alternating between the different ingredients.
- Grill the skewers for 3-4 minutes on each side, or until the shrimp is cooked through and the vegetables are tender and slightly charred.
- While the skewers are grilling, prepare the pineapple salsa by combining the diced pineapple, diced red onion, chopped cilantro, jalapeño pepper, lime juice, salt, and pepper in a bowl.
- Serve the grilled shrimp skewers hot, topped with the pineapple salsa.