Mystery Lovers' Kitchen: Barbecue Shrimp and Pineapple from author @DarylWoodGerber

Wednesday, June 29, 2016

Barbecue Shrimp and Pineapple from author @DarylWoodGerber

From Daryl aka Avery:

I'm gearing up for barbecue. Why? Because Grilling the Subject is coming out and I'm stoked. I love the story. I had so much fun putting Jenna in jeopardy. I loved giving her not only a crime to solve but personal relationship challenges! I'm evil, I know.

To celebrate the upcoming release, I'm prepared to share the fun!

Do you know about my various giveaways? I have one every Friday from now until launch on my FB author page. I'v already given away barbecue spices and barbecue kitchen towels.

I have a Goodreads giveaways coming up, too, for Inherit the Word (2nd in the series) and more!

I have a COZY BLOG TOUR coming up at the end of the month with giveaways. Check out the tour schedule here.

And on a few Wednesdays during the month of July, I'll be giving away a Cookbook Nook mystery or fun swag. Don't miss out!

When I say "gearing up for barbecue," I mean it. I've been barbecuing since January, putting together recipes for GRILLING THE SUBJECT as well as for all my blogs. Today is no exception.

I'm sharing a recipe that I tweaked from a Food Network Magazine recipe. I didn't have all the ingredients, but that wasn't going to stop me. i had shrimp in the freezer (I'd remembered to pick up a bag at Costco) and I had a fresh pineapple.

Shrimp on the barbie - what could be better? When you add pineapple, it makes it a real treat, like something you'd have on vacation.

Enjoy.

Asian Shrimp Skewers

Grills up in minutes

Serves 2

Ingredients:

4 skewer sticks (soaked in water)

1 tablespoon olive oil, plus more for grilling

3 tablespoons soy sauce (I used gluten-free)

2 tablespoons Rose’s lime juice

½ teaspoon ground ginger

1 teaspoon garlic salt

2 tablespoons honey

1 teaspoon ground pepper

12 jumbo shrimp

6 slices prosciutto (about an inch wide, three inches long)

12 -16 chunks fresh pineapple

1/2 small red onion, peeled and cut into chunks

Parsley, dried or fresh, for garnish

Directions:

Soak the skewer sticks in water so they won’t burn on the grill.

You can't see the water, but it's there!

In a large bowl, mix the oil, soy sauce (or gluten-free soy sauce), Rose’s lime juice, ginger, garlic salt, honey, and pepper. Whisk until combined.

Set aside half of the mixture so you can use it to brush on during grilling.

Toss the shrimp in the mixture and marinate for about 20 minutes.

Meanwhile, preheat the grill to medium-high heat.

Then wrap a piece of prosciutto around the shrimp and thread onto a skewer. Follow with pineapple and onion and repeat, three shrimp to a skewer.

Place the skewers on an oiled grill and cook until the prosciutto is crisp and shrimp are pink. About 2-3 minutes per side. Brush with the extra soy sauce mixture. Serve hot and garnish with parsley (dried or fresh).