Shrimp on Rosemary Skewers with Rum-Soaked Pineapple

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.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 396kcal

Author Joss D

Equipment

Ingredients

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

Grilled pineapples:

1 pineapple, cut into wedges
½ cup brown sugar
¼ cup rum
1 tbsp. cinnamon

US Customary - Metric

Instructions

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.

Grilled pineapples:

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