Garlic Shrimp and Pineapple Skewers
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow dish. In a small bowl combine oil, cilantro, garlic, and cayenne pepper. Pour over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning bag occasionally.
- In a food processor or blender combine guava paste, the water, chile pepper, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.
- Using a slotted spoon, remove shrimp from marinade and transfer to bowl with guava mixture. Discard marinade. Add pineapple to shrimp-guava mixture; toss gently to coat. (Do not allow pineapple to stay in mixture more than 5 minutes or the shrimp will become mushy.) On eight long skewers,* alternately thread shrimp and pineapple,** leaving a 1/4-inch space between pieces. Reserve remaining guava mixture.
- For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers and brushing with reserved guava mixture once halfway through grilling. Discard any remaining guava mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above.) Serve immediately with Coconut Rice and cilantro sprigs, if desired.
From the Test Kitchen
If using wooden skewers, soak in water for at least 30 minutes; drain before using.
If you have any remaining pineapple pieces, skewer them and grill alongside the other skewers.
Nutrition Facts (Garlic Shrimp and Pineapple Skewers)
- Per serving:
- 670 kcal ,
- 30 g fat
- (14 g sat. fat ,
- 2 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 181 mg chol. ,
- 628 mg sodium ,
- 71 g carb. ,
- 3 g fiber ,
- 11 g sugar ,
- 29 g pro.