Grilled Garlic Lemon Shrimp with Pineapple

Serve 4-6

Ingredients:
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

Directions:
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

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

Directions:
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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