Updated: Dec 12, 2020
1½ lbs jumbo raw shrimp, peeled
3 cups diced pineapple
2 TBSP coconut tamari
1 TBSP honey
1 TBSP grated fresh ginger
1 TSBP sesame oil
juice of one lime
2 green onions, sliced (optional)
Optional veggie side of your choice: asparagus, zucchini, mushrooms, and peppers - either roasted or grilled
Stir together the coconut tamarind, honey, ginger, sesame oil, lime juice, and green onions in large bowl. Add shrimp and pineapple, toss to coat.
Thread the shrimp and pineapple onto metal skewers.
Grill skewers for 3-4 minutes per side, until pineapple is caramelized and shrimp is pink and opaque.
Serve shrimp and pineapple with a squeeze of lime and grilled veggies of your choice.
Servings 4 servings