Spicy Sweet Kebabs with Pineapple Salsa
Tuesday, 02 June 2009 08:05
Spicy Sweet Kebabs with Pineapple Salsa
Recipe by Nina Simonds
Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.
SALSA
|
2 |
cups coarsely chopped fresh pineapple |
|
4 |
scallions (green parts only), finely chopped |
|
2 |
tablespoons light brown sugar |
|
1/4 |
cup lemon juice |
|
1/4 |
teaspoon five-spice powder |
1. In a bowl, combine the pineapple, scallions, brown sugar, lemon juice, and five-spice powder. Stir gently but thoroughly.
2. Cover with plastic wrap and refrigerate until ready to serve.
SKEWERS
|
1 1/2 |
pounds large raw shrimp |
|
1 |
medium ripe pineapple |
|
2 |
orange bell peppers, cored and seeded |
|
1/4 |
cup ketchup |
|
1/4 |
cup light brown sugar |
|
3 |
tablespoons clear rice vinegar |
|
2 |
tablespoons soy sauce |
|
1 |
clove garlic, finely chopped |
|
2 |
tablespoons olive oil |
1. Soak the bamboo skewers in water for 1 hour; drain.
2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry.
3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa.
4. Cut the bell peppers into 1-inch pieces.
5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes.
7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.