END OF SUMMER GLAZED PINEAPPLE SHRIMP KABOBS:
Here’s how you can make grilled pineapple shrimp kabobs at home. Summer doesn't have to be over to enjoy shrimp Kabobs all year long. WILD BUFF tries to keep it simple and make it delicious. These kabobs are so good, you can make them year round to bring those summer vibes into any season. And you can serve them alone, mixed and matched with grilled fruit, or (my favorite) a taco.
Tropic Shrimp Kabobs
1 lb large shrimp, cleaned and deveined
Fruit and vegetables, cut into large pieces (optional) PINEAPPLE RED ONION RED BELL PEPPER JALAPENO PEPPER
1/4 Stick butter, melted
1 bottle Tropic BBQ
2 tbsp WILD GREEN HOT TABLE SAUCE
salt, to taste
Marinade Shrimp 1+ Hours with Wild Buff Tropic
DeVein Thoroughly dry the shrimp with paper towels and thread onto skewers
Do the same with the fruits and vegetables, but make sure to put them on separate skewers from the shrimp (because they cook at different speeds). For our fruits and vegetables, we included pineapple, lime, and onion.
Clean and oil the grill grates to prevent sticking. Preheat the grill on high heat for about 10 minutes. The internal temperature of the grill should be at least 400 degrees Fahrenheit before grilling to ensure a good char.
While still on the plate, brush the skewers with the Tropic BBQ Sauce. Place the skewers, basted side down, on the grill. Quickly baste the skewers again.
- Cover and grill for 3-5 minutes, depending on the size of your shrimp. Baste as needed, and when the middle is no longer translucent, flip the skewers quickly. Grill, covered, for an additional minute or two and remove from the grill.
- Repeat with the fruits and vegetables, adjusting the cooking time as needed.
Combine on plate glaze with Tropic BBQ and a Dash of Wild Green Hot Able Sauce for flavor and a little heat