12 jumbo shrimp (16/20 size), peeled, tail-on about 12 oz
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground corriander
1 tablespoon Olive Oil
1/2 cored pineapplesliced into 6 spears
2 tablespoons store bought chili oil
1/4 teaspoon Kosher Salt
1/4 cup coconut milk
1 teaspoon honey
fresh mint leaves for garnish
fresh basil leaves for garnish
- Preheat BBQ to medium high heat.
- Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine.
- Let stand for at least 15 minutes, refrigerated, to marinate.
- Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
- Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
- Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks.
- Transfer to a large serving platter and finish seasoning with a touch of salt.
- Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!).
- Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
- In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk.
- Drizzle the mixture over and around the shrimp and pineapple.
- Garnish with fresh mint and basil leaves and serve right away.