Ingredients:
2 Pounds Of Peeled And Deveined Large Shrimp With Tails
1 Cup Of Fresh Pineapple Juice
1 Tablespoon Of Amore Italian Tomato Paste
1/4 Cup Diced Fresh Parsley
2 Teaspoons Of Melissa's Dried Mexican Oregano
4 Tablespoons Of Freshly Squeezed Lemon Juice
2 Tablespoons Of Scotch Bonnet Pepper Sauce
3 Large Fresh Minced Garlic Cloves
1 Teaspoon Of Finely Ground Kosher Salt
1 Teaspoon Of Coarse Ground Black Pepper
1 Cup Of Bertolli Classico Olive Oil
Information:
Serving Size 6
450 Calories Per Serving
38 Grams Of Fat
Preparation Instructions:
We received this tropical pineapple barbecued shrimp recipe from Kelle of Paia Maui. To get started, please take out a mixing bowl and add in the olive oil, diced fresh parsley, freshly squeezed lemon juice, fresh pineapple juice, scotch bonnet pepper sauce, minced garlic, tomato paste, dried oregano, kosher salt, and coarse ground black pepper. Whisk all of these delicious ingredients together, then pour them into a sealable freezer bag. Next add into the bag the two pounds of peeled and deveined large shrimp with their tails still attached. Next seal the bag and then slide it into the refrigerator to marinate for two full hours. Once your marinating time has almost expired, fire up the backyard grill to medium low heat. Don't forget to clean and grease the grill grate. Next take out your shrimp, and then discard the marinade. Place the shrimp on skewers, piercing them once in the tail and once at the top. You will now want to cook your shrimp for roughly five minutes per side. While your shrimp are grilling, baste them with fresh pineapple juice and pepper sauce. That wraps up this amazing recipe. Please do be sure and check out all of our other delicious barbecued meat recipes, and don't forget to bookmark us.
