Shrimp on Rosemary Skewers with Rum-Soaked Pineapple
Imagine this: you have a backyard party planned for Saturday afternoon, and while you know hamburgers, hot dogs, and bratwurst are on the menu, what about appetizers? Potato salads and deviled eggs will always hit the spot, but if you are looking for something with a little extra pizazz, we’ve got you covered! 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 that are easy and fun with the grab-and-go servings and the combination of flavors.
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!
Recipe Images by In the Kitch
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 that are easy and fun with the grab-and-go servings and the combination of flavors.
- 2 garlic cloves, finely chopped
- ¼ cup basil, chopped
- 3 tbsp. lemon juice
- 20 prawns or shrimp, peeled and deveined
- 5 fresh rosemary sprigs
- 3 tbsp. olive oil
- salt and pepper, to taste
Heat an outdoor grill on medium-high.
In a medium bowl, whisk garlic, basil and lemon juice. Slowly whisk in oil until blended. Season with salt and black pepper.
Remove 2 tbsp marinade, transfer to a small bowl and set aside.
Add prawns to remaining marinade and toss to coat.
Pinch rosemary sprigs one-quarter of the way up from bottom stem and pull down with your fingers to remove bottom leaves. Carefully thread prawns onto bare ends of rosemary sprigs. The rosemary sticks will act as skewers.
Season with salt and black pepper and add to grill.
Cook the shrimp skewers for 2 minutes per side, until just cooked through.
Serve with reserved marinade and grilled pineapple skewers.
Whisk brown sugar, rum and cinnamon together in a bowl.
Pour sugar mixture into a large resealable plastic bag.
Place pineapple wedges in bag and shake to coat each wedge.
Thread pineapple wedges onto wooden skewers.
Grill pineapple skewers, 3 to 5 minutes per side.
Nutrition information is an estimate.
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 during the summer 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 are coated. 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 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.
Have you grilled shrimp on rosemary skewers? Do you like the sound of rum-soaked pineapple? Let us know what you think in the comments, and if you enjoyed this recipe, please feel free to share it.
Joss is a home chef who enjoys cooking day in and day out for her family. Ever
since she was a child, she had a passion for cooking and baking and knew it was the right path for her! She joins us on ‘In the Kitch’ to share with you some of her favorite recipes.