Monday, November 03, 2008


serves 4

8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges

If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.

Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.

Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.

courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

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