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.
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.