Spicy Shrimp on Skewers
- Thaw shrimp, if frozen. For marinade, combine pineapple juice concentrate, jalapeno pepper, garlic, ginger, and crushed red pepper. Peel and devein shrimp. Place shrimp in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn shrimp to coat well. Chill for 1 to 2 hours, turning shrimp once.
- Remove shrimp from bag, reserving marinade. Thread shrimp on five metal skewers.
To Cook by Direct Grill Method:
- Grill on the grill rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp turn pink, turning skewers once and brushing with marinade.
To Cook by Indirect Grill Method:
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place skewers on grill over drip pan. Cover and grill for 8 to 10 minutes or until shrimp turn pink, brushing occasionally with marinade. Makes 5 servings.
From the Test Kitchen
Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.
Marinate shrimp in refrigerator 1 to 2 hours, turning shrimp once.
Nutrition Facts (Spicy Shrimp on Skewers)
- Per serving:
- 133 kcal ,
- 1 g fat
- 157 mg chol. ,
- 181 mg sodium ,
- 13 g carb. ,
- 17 g pro.