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!
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.
Shrimp on Rosemary Skewers with Rum-Soaked Pineapple
- 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
- 1 pineapple, - cut into wedges
- ½ cup brown sugar
- ¼ cup rum
- 1 tbsp. cinnamon
- Heat an outdoor grill to medium-high.
- In a medium bowl, whisk garlic, basil and lemon juice. Slowly whisk in the oil until blended. Season with salt and pepper to taste.
- Transfer a couple tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce.
- Coat the shrimp with the remaining marinade.
- 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 prawns to the rosemary skewers. Season with salt pepper.
- Place them on the preheated grill and cook the shrimp skewers for 2 minutes per side, until cooked through.
- Serve with reserved marinade and grilled pineapple skewers.
- In a measuring glass, whisk 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.
- Thread pineapple wedges onto wooden skewers.
- Grill pineapple skewers, 3 to 5 minutes per side.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Craving a fruity bevy to accompany your meal? Try our…Passion Fruit & Ginger Mojitos