Last week I went on a little cheese-n-wine picnic by the Charles River with some friends and wanted to bring a dairy-free option that I could munch on—I don’t know where that self restraint come from, but I went with it. And not only did we luck out with a killer sunset, but these grilled pineapple basil shrimp skewers were pretty phenomenal, too.
And even more exciting than how well this dish turned out is that Pumps & Iron has finally joined the 21st century—you can now easily print my recipes! I still have to go back and update the old ones, but at least moving forward they’ll all be in this neat little format. Feedback welcome!
Bite-sized pineapple basil shrimp skewers make for the perfect summertime BBQ appetizer.
- 24 shrimp, raw, de-veined (about 1lb)
- 1 pineapple, cut into chunks
- 1 bunch fresh basil
- Juice from 2 limes
- 1 tbsp extra virgin olive oil
- 1 tbsp Thai fish sauce
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Mix together the last 6 ingredients for the marinade.
- Coat the shrimp in the marinade, place in a sealed ziploc bag and place in the refrigerator for at least 2 hours, or overnight.
- Soak 4" wooden skewers in water while the shrimp marinates.
- Assemble the skewers with a shrimp, a large basil leaf and a chunk of pineapple.
- Grill the skewers, 2-3 minutes, then flip them over for another 1-2 minutes.
Tomorrow I’m heading to a spin class at Recycle with arm series led by Sarah Fit, and if you’re in Boston you should join! Afterwards there’s even a Ripe Stuff cocktail hour (yes, you can mix some juices with alcohol, it’s delicious). Canceling out my hard work in the gym with booze is my absolute favorite pastime. 🙂