GRILLED SHRIMP AND PINEAPPLE

Category: Barbecue & Grilling

Style: American

Servings: 4

(see http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html for additional information)

Description:

Quick and easy with a Hawaiian flair - serve over rice with a salad or cole slaw and a crusty brown bread - and a divine riesling (or A chard, if you must!)

Ingredients:

1-1/2 lb fresh shrimp in shells (15-20 count) 24 shrimp total

fresh pineapple (I use the fresh chunks in the produce department) - 24 pcs

1 med. Onion - peeled, quartered and separated into single pieces

8 T Orange marmalade (5 T + 3 T)

4 t. Soy Sauce

1/3 C Water

1/4 C Fresh cilantro - chopped

Note: Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant.

8 long bamboo skewers (soaked in water for 30 minutes) - I use double skewers about 1/2" apart - then you can turn them on the grill without the stuff spinning around

2 C long-cooking rice (Basmati is VERY good for this recipe if you opt NOT to use the shrimp stock)

2 C shrimp stock (http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html)

2 C water

2 t. sea salt

Directions:

• Peel and de-vein shrimp ahead of time - use shrimp shells/heads to make stock - rinse shirmp and pat dry - keep cold until cooking time
• Fire up the CHARCOAL grill - coals should be ready about the time the rice is done.
• Cook the rice by boiling stock and water and salt; add rice and cook according to package directions

• Combine 5 T. marmalade, 1/3 C water and soy sauce in a small pan - heat until marmalade has dissolved and sauce is blended - pour into a bowl and add shrimp, pineapple and onions - toss to coat (this can be done earlier in the day and refrigerated)

Thread onto skewers alternating shrimp, pineapple and onions - grill over medium hot fire 4-6 minutes, until shrimp are opaque - turn once

Just before serving, return remaining marinade to saucepan and add 3 T marmalade - bring to a boil - remove from heat and add cilantro

Place rice on four plates or pasta bowls - top rice with skewered shrimp and drizzle with hot sauce over all - serve immediately

THIS IS TO EASY IT'S A CRIME!