Grilled Spicy Shrimp and Pineapple Skewers

1. In a pitcher or tall pot, soak ten 12-inch wooden skewers in water for several hours. This will

minimize the burning. You will use only 8 of them, but they sometimes splinter, so it’s good to soak a few extras to be safe.

2. Clean and devein the shrimp, and remove the tails. (Or buy shrimp that have already been cleaned.) Stir

together the oil, paprika, pepper flakes, and salt in a glass bowl. Add the shrimp and lightly toss until well

coated. 3. Quarter, core, and peel the pineapple. Cut each quarter wedge crosswise into 8 slices about 1 inch thick.

4. Run skewers through the shrimp and pineapple pieces, alternating one shrimp with one piece of pineapple. If using extra-large shrimp, you will have 3 shrimp per skewer; with large, there will be 4 per skewer. As you work, the shrimp marinade will coat the pineapple, too.

5. Tear off 4 lengths of foil about 3 inches wide. Cut each strip into 4 pieces, and wrap the exposed

ends of the skewers in foil to prevent burning or catching fire.

6. Preheat the grill to medium. Using tongs, lay the skewers across the grill and grill until the

shrimp turn pink and begin to curl, 2 to 3 minutes per side.

7. Transfer to a platter (see Tip) as they’re done and garnish with lime wedges. Make sure your

guests have a knife and fork to slide the shrimp and pineapple off the skewer and onto their plates.

Tip: Before starting, cover a platter large enough to hold all the skewers with 2 or 3 layers of

plastic wrap. Lay the uncooked skewers on this platter, and when you transfer them to the grill,

simply remove and discard the plastic wrap. You now have a clean platter on which to place

the cooked shrimp and pineapple when done!

From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.