Coconut Shrimp and Pineapple Skewers

Name: Coconut Shrimp and Pineapple Skewers
Yield: 36 servings
Ingredients: 1 large fresh pineapple; 2 Tbs. red curry paste; 1/2-cup canned coconut milk; 3 dozen large shrimp, peeled and deveined

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Yield: 36 servings

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Ingredients

1 large fresh pineapple

2 Tbs. red curry paste

1/2-cup canned coconut milk

3 dozen large shrimp, peeled and deveined

Directions

Special equipment:

36 wooden skewers

Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
In small bowl whisk together curry paste and coconut milk. Set aside.
Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

Cook’s Note

Before starting any skewer recipe, submerge skewers in water and let them soak for at least a half hour. This will prevent them from burning when you put them on the grill.