Grilled Garlic Lemon Shrimp with Pineapple

Serve 4-6

2 pounds of shrimp. Peeled and deveined
1 tablespoon dried basil
2 ½ gloves garlic (minced)
½ of lemon, juiced
2 tablespoons olive oil
1/3 tablespoon red pepper flakes
Salt and pepper to taste
1 cup of fresh pineapple (chunks)
10 – 12 Wooden Skewers
1 lemon cut into wedges for serving

Mix the first seven ingredients together. Marinating is optional. If you’d like to marinate, you can let the ingredients meld together in the refrigerator for up to 6 hours.

Skewer the shrimp alternating with chunks of pineapple onto wooden skewers diving the number of shrimp per skewer as you like.

On a preheated grill or grilling pan place skewered shrimp and cook 4 – 5 minutes per side or until shrimp is cooked through. Cooking time will depend on the size of your shrimp.

Serve with extra lemon on the side

Japanese Cucumber Salad

Serves 2 – 4

1 large English cucumber
¼ cup rice vinegar
1 teaspoon raw honey
¼ teaspoon salt
2 tablespoons toasted sesame seeds

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using sharp knife or food processor, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, honey and salt in a medium bowl, stirring well to dissolve honey into the vinegar. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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