1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp)
2 cup fresh pineapple chunks
24 kumquats (or orange slices/ wedges with peel on)
1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls)
Garnish, toasted unsweetened coconut
Course:
Fruit, Main Dish
Cuisine:
Asian, Caribbean
Servings: 4servings
Ingredients
1pound jumbo shrimp,, peeled and deveined (approximately 24 shrimp)I use 4 individual packs of wild gulf shrimp from Sizzlefish.com
2cupsfresh pineapple chunks
24kumquats (or orange slices)
1cupSweet BBQ Sauce (divided 1/2 cup & 1/2 cup)I used Stubb's Sticky Sweet Bar-B-Q Sauce
Instructions
Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes.
.
On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.