Pinchos di Cabaron (Shrimp Kebabs)
Ingredients
- 1/4 cup of barbecue sauce
- 1/2 cup of pineapple juice
- 2 tbsp of lemon juice
- 2 tbsp of fresh cilantro leaves fine minced
- 1 pound of jumbo shrimps skinned and cleaned
- 1 ripe pineapple, pealed and sliced
- 4 bamboo skewers or metal
Directions
In a bowl, combine the barbecue sauce, lemon juice, pineapple juice and cilantro. Pour half of the juice in a Ziploc (or plastic bag with a safe seal), add the pealed and cleaned shrimps in the bag, and leave it for 30 minutes. Save the rest of the sauce mix for later. Prepare the grill with medium high fire. Remove the shrimps from the marinara, and throw away the rest of the marinara used in the bag. If you use the wooden skewers, you will have to soak it first in water. Thread the shrimps and the pineapple slices. Grill the skewers on each side until the shrimps are fully cooked (+/- 3 minutes each side). With a sauce brush, moisten the shrimps with the mixed sauce saved earlier, while it is being cooked. Serve the skewers with in a separate cup remainder of the sauce for each to be used as dipping sauce. Side dish idea - Aruba's own Pan Bati