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I like this recipe because shrimp cook fast, so the vegetables and fruit still have a nice crunch to them. But this recipe is very flexible. You can easily switch this recipe to chicken or scallops. Just be sure to adjust the cooking time.
Fire up your Grill! I recommend coal for this but a gar grill is almost as good.
While the grill is heating up, pat the shrimp dry with a paper towel and toss them in all the dried spices and salt. Coat shrimp well in the spices. Assemble the skewers using the pineapple, seasoned shrimp, bell peppers. Use the tomatoes to cap off the ends.
Using a basting brush, lightly brush the olive oil onto the skewers. It’s perfectly fine for the spices to coat the fruit and vegetables. Place the skewers on the grill, spacing them evenly. Be mindful of any hot-spots. Grill 7 minutes on each side. Every 3-4 minutes, brush the skewers in the Serrano Honey Vinegar.
Remove from grill, sprinkle chopped cilantro over the top and serve immediately.