Well I have to say that here in Nebraska we just had snow and there is wood in the wood stove and it’s April! But for those of you that are getting the grill ready and love seafood and easy preparation, this recipe is for you. For those of you that are grill-less right now, you can sauté the ingredients on the stove and it tastes just as wonderful, I just made some for my son that way as we watched the snow fall!

For skewers on the grill, purchase the larger shrimp from the seafood department at your grocers. If sautéing on the stove, you can use thawed smaller shrimp if you’d like. A 60 count size works well here.

You will need for two-4 people (grill style):

1 pound of jumbo shrimp
1 large can of chunk pineapple….save juice
Garlic salt
Paprika
Bamboo or metal skewers
Sweet red, orange or yellow bell peppers cut into chunks

When using a grill, spray lightly with cooking spray so kabobs don’t stick.

For stove top, you will use the same ingredients but frozen smaller shrimp will work fine. For the grill, alternate 3 jumbo shrimp with pineapple and sweet peppers, place in a container and cover with pineapple juice and sprinkle with garlic salt about ½ teaspoon and about 1/8 teaspoon of paprika. Let marinate for a few hours and cook over a preheated medium-low fire on the grill. You can also add to your marinade 1 tablespoon of teriyaki if you’d like. Shrimp cooks quickly; as soon as you notice the tails of the shrimp start to curl turn over to continue cooking. Shrimp will curl nicely and turn pink when done. If you overcook shrimp it will become rubbery and tough so you won’t want to go too far when cooking it.

To sauté on the stove, melt a tablespoon of butter over medium-low heat. Add all ingredients and sauté until shrimp is cooked. You will want the pineapple and sweet peppers to be hot but not overcooked. Serve over your favorite pasta or rice. A good choice here is spinach or sun dried fettuccine tossed with a bit of extra virgin olive oil, 1 tablespoon of pineapple juice and a touch of garlic salt or roasted garlic.

Enjoy and as always, have a blessed and wonderful week,
Sue