PAT Oh, how we love grilled pineapple—and everyone loves grilled shrimp. And as Gina says, “Let’s keep it pretty,” so we skewer these two favorites together. Always remember to soak your skewers in cold water so they don’t catch fire on the grill. A brush of the syrupy glaze at the end will have your guests licking their sticks.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Melt the butter and cook the garlic in a saucepan set over medium heat. Once you can smell the garlic (about 1 minute), add the brown sugar, rice-wine vinegar, lime juice, ginger, basil, and salt. Stir, and bring to a low simmer; let it cook and reduce until the sauce is just syrupy, about 8 to 11 minutes. Set this glaze aside to cool.
Step 2
Thread the shrimp and pineapple on the soaked skewers so you have two shrimp and three pieces of pineapple on each skewer, alternating between the shrimp and pineapple chunks.
Step 3
Heat your grill to medium-high heat. Brush the grates with some vegetable oil with a clean tea towel. Grill the skewers for 5 to 8 minutes per side. Brush the skewers with the glaze for the last 2 minutes of cooking.
PAT’S PREP-AHEAD
Step 4
In Daddy Milton’s honor, the day before, you can soak the skewers and skewer the shrimp, make the patties, and make the “Comeback Sauce,” the coleslaw, and the potato salad. But the corn, the onion rings, dessert, and drinks are all easy to pull together at the last minute.
