*** AS SEEN ON WMUR COOK’s CORNER ***
I cannot resist the smell of food grilling in the summer time. And although I like the traditional favors of summer BBQing, there is something to be said about feeding the scenes and your guests with unexpected and fabulous out-of-the-box flavor combinations. These kebabs pack a punch for all spicy, tangy, cool, sweet food lovers!
My favorite thing to do after cooking these is to make tacos out of them…SO YUMMY!
2 lbs raw, peeled, tail on, jumbo shrimp
About 12-15 pineapple chunks/cubes (Fresh Pineapple Only! NOT FROM A CAN)
2 large ripe avocados peeled, pitted and cubed
3 jalapeno peppers, cut into rounds (For milder peppers, use Poblano Peppers)
1 large red pepper, cut into chunks
1 large red onion cut into chunks
3 Tablespoons Cucina Aurora Hot Pepper Infused Olive Oil
Juice from 1 lime
Chopped fresh Cilantro to taste
1/4 cup Tequila or Agave Wine (optional)
Chopped fresh parsley to taste
Salt and pepper to taste
***DO NOT CUT Avocado until ready to cook***
In a medium bowl, mix olive oil, lime juice, cilantro, tequila, parsley, salt, and pepper. Whisk until all ingredients are combined. Set aside. Cut up jalapenos and red peppers to desired size chunks. Put in a bowl with 1 Tablespoon of water, and microwave on low, covered, for 2 minutes or until just tender. Cut pineapple into desired size chunks. When ready to cook, cut up avocado into desired size chunks. Heat grill to medium heat. Skewer shrimp, avocado, peppers and pineapple and onion one by one and then repeat, fitting at least 2 pieces of each ingredient on each skewer. Brush the kebab with Hot Pepper Oil mixture. Place skewers directly on hot grill. Drizzle with any remaining marinade. Grill, about 2-3 minutes on each side until shrimp has turned pink and pineapple is slightly charred. ENJOY!