| Preparation time | 10 min |
| Cooking Time | 5 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 3 |
Ingredients
1 pound shrimp peeled (can leave tails on if you like)¼ cup soy sauce or coconut aminos2 tablespoons extra virgin olive oil3 tablespoons unsalted butter melted and cooled slightly4 large garlic cloves peeled and minced1 tablespoon ginger peeled and minced2 tablespoons lemon juicesalt & pepper1 ½ to 2 cups chopped pineapple chunks1 green bell pepper de-seeded, de-stemmed, and cut into 1-inch pieces1 red bell pepper de-seeded, de-stemmed, and cut into 1-inch piecesolive oil for the grill
Directions
- In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
- When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
- Heat the grill to medium, between 350 and 400 degrees.
- Grill for 2-3 minutes on each side.
Notes
Soak wooden skewers for 30 minutes in water before skewering shrimp & grilling.
Remove the shrimp shells except for the tail (or you can remove the tail if you prefer) before skewering.
Do not marinate the shrimp for more than 30 minutes, or else the acidic marinade will start cooking the shrimp.
Cut the bell peppers and pineapples into similar sizes, to match the size of the shrimp, so they grill up evenly.