by Gerry Speirs


Grilled Shrimp and Pineapple Skewers


I love summer because It means I can cook outside as much as I like. I’ve tried to nail down the attraction with outdoor grilling, but I think it’s because of the freedom and relaxation it has about it. Also it doesn’t hurt that I can sit beside the grill with a glass of wine and stare at the blue
Californian sky and listen to the sizzle. When I grill, I try to keep things simple and focus on cooking time rather than flavor. That might sound strange but I usually always grill meat or seafood, neither of which like to be over the flame for a long time. The flavor comes from marinating the ingredients usually overnight so I’m always pretty confident that the end dish will taste awesome. For this recipe I was lucky enough to use World Port Wild White Shrimp from Omaha Steaks. I knew straight away when I looked at the ingredients and I didn’t see any chemical preservatives that these shrimp were going to taste exactly how good shrimp should. I marinated them in a soy sauce and sesame oil mix with some onion and red pepper flakes. The char that they pick up from the grill makes them taste almost as sweet as the pineapple chunks. This is the perfect recipe for tailgating or even camping. The shrimp skewers are so easy to put together, cook fast and taste amazing.



Grilled Shrimp and Pineapple Skewers

  • ¼ cup soy sauce
  • ¼ cup sliced green onion
  • ½ white onion diced finely
  • 2 tsp sesame oil
  • A pinch of ground ginger
  • ¼ tsp red pepper flakes, or less if you like a milder flavor
  • 1 package (12oz) Omaha Steaks World Port Wild White Shrimp, thawed
  • 1 fresh pineapple peeled and cut into 1-2 inch cubes
  • Skewers, wooden or metal (If wooden make sure to soak them in water for 1 hour prior to grilling)
  • 1 tsp fresh chopped rosemary for garnishing

  1. In a medium sized bowl, add the soy sauce, both onions, sesame oil, ginger, red pepper flakes
  2. and whisk to combine.
  3. Place the shrimp into the marinade and mix well making sure all of the shrimp have been
  4. coated.
  5. Cover with plastic wrap and store in the fridge for at least 4 hours or overnight if possible.
  6. Start building the skewers by placing a pineapple cube at the base, followed by 2 shrimp. repeat
  7. until you reach the end of the skewer.
  8. Preheat your grill to a high heat.
  9. Place the skewers over the heat and grill for about 2-3 minutes.
  10. Turn the skewers over and repeat until the shrimp and pineapple are slightly charred and light pink in color.
  11. Garnish with chopped rosemary
  12. Serve at once with some fried rice and fresh pineapple on the side.





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About the Author

Hi my name is Gerry Speirs I grew up in Scotland and have been living in the United States for 13 years. After becoming a stay-at-home dad, I figured that food shouldn’t be like rocket science – it should be simple, fresh and easy to prepare. I love cooking for my family even though they can be my biggest critics.

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