These grilled shrimp on rosemary skewers with rum-soaked pineapple wedges will absolutely be a hit at your party. The liquor-infused fruit is a fun addition to the savory shrimp.
In a measuring glass or small bowl, whisk the brown sugar, rum and cinnamon together. Pour into a large zip-lock bag.
½ cup brown sugar, ¼ cup white rum, 1 tablespoon cinnamon
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.
1 pineapple
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.
20 shrimp
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.
4 fresh rosemary sprigs
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.