| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup lime juice
- 1/4 cup spiced rum
- 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh ginger
- 3 cloves garlic, chopped
- 3 teaspoons cornstarch
- 1 pineapple, cut into bite-size chunks, no larger than shrimp
- 12 large shrimp, peeled and deveined
- 1 red bell pepper, cut into bite-size chunks, no larger than shrimp
- 1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
- 1 red onion, cut into bite-size chunks, no larger than shrimp
- 18 crimini mushrooms, cleaned and stem removed
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh mint leaves, finely chopped
- 1 cup olive oil
- 1/4 cup rice wine vinegar
- 1 small red onion, small diced (about 1/2 cup)
- Kosher salt and freshly ground black pepper
Instructions
- For the shrimp: Preheat the grill to medium-high heat.
- Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
- Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
- Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
- For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 554 |
| Total Fat | 41 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 964 mg |
Reviews
good. a little too much ginger for me. Next time I make it, I’ll cut down on the ginger. Didn’t care for the dipping sauce on the shrimp. However, I saved the chimichurri, and marinated lamb chops for 24hr in it. Then grilled the chops. Really good.