These shrimp and rosemary skewers with rum-soaked pineapple wedges will absolutely be a hit at your party. Skewered food always make for wonderful appetizers and/or mains that are easy and fun with the grab-and-go servings and the combination of flavors. The liquor-infused fruit is a fun addition. So, if you are looking for something with a little extra pizazz for your next BBQ, we’ve got you covered here!
With this recipe, enjoy a unique twist to a typical skewer by replacing the wooden sticks with rosemary sprigs. As the shrimp cook on the rosemary, greater flavor will enhance the shrimp from the inside-out! Plus, your guests will find them fun and interesting to eat their food off of.
Grilled, rum-soaked pineapple sounds like the epitome of delicious summer night cookouts! While the marinated shrimp and rosemary skewers sound delightful when layered together and grilled, a tropical fruit soaked in rum will pull it all together like the bow on top.
All you have to do for this pineapple recipe is to simply mix the marinade, pour it in a Ziploc bag, and drop in the pineapple wedges until they soak it all up. At that point, simply slide the wedges onto wooden skewers and they are ready to grill.
With the married flavors of the molasses in brown sugar, the spicy cinnamon, and the rich, sweet tones of white rum, this grilled pineapple is bound to be bursting with flavor. For variation, you could possibly even combine the pineapple with the shrimp on the same skewer to grill together.
Any leftovers should be quickly covered and refrigerated. They should last up to 4 days.
Have you ever grilled shrimp on rosemary skewers? Do you like the sound of rum-soaked pineapple? Let us know what you thought in the comments, and if you enjoyed this recipe, please feel free to share it.
Shrimp on Rosemary Skewers with Rum-Soaked Pineapple
Ingredients
For the Rum-Soaked Pineapples:
- ½ cup brown sugar
- ¼ cup white rum
- 1 tablespoon cinnamon
- 1 pineapple - cut into wedges
For the Shrimp Skewers:
- 2 garlic cloves - finely chopped
- ¼ cup basil leaves - chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 20 shrimp - peeled and deveined
- 8 fresh rosemary sprigs
- salt and pepper - to taste
Instructions
- In a measuring glass or small bowl, whisk the brown sugar, rum and cinnamon together. Pour into a large zip-lock bag.
- Place the pineapple wedges in the bag. Seal it and then shake it all together to coat the wedges with the sauce. Let marinate for 15 minutes.
- Meanwhile, In a medium bowl, add the garlic, basil leaves and lemon juice. Slowly whisk in the oil until blended. Season with salt and pepper. Transfer a couple of tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce.
- Coat the shrimp with the remaining marinade and let sit for 15 minutes.
- Heat an outdoor grill to medium-high heat.
- To use the rosemary sprigs as a skewer, remove the bottom leaves by pinching the stem and pulling down with your fingers. Leave a few sprigs at one end. Add the shrimp to the rosemary skewers. Season with salt and pepper.
- Remove the pineapple wedges from the marinade and thread them onto wooden skewers.
- Place the shrimp skewers on the preheated grill and cook for 2 minutes per side, or until opaque.
- Grill the pineapple skewers for 3 to 5 minutes per side, until they have some grill marks.
- Serve the skewers immediately with the reserved marinade.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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