Shrimp and pineapple are a match made in heaven, and while this recipe may be simple, it proves that dishes can be easy without sacrificing flavor! Before starting, it’s best to soak your skewer sticks in water for at least 30 minutes. This helps prevent burning on the grill! While the skewers soak, go ahead and assemble your shrimp marinade.

For the marinade, I used a Ziploc bag instead of a bowl. Throw in your shrimp, olive oil, garlic, and salt and pepper to taste. If you’d like a bit more spice, now is the time to add in a dash of red pepper flakes or hot sauce! Zip up your bag, shake to coat the shrimp with the spices and set aside for 15-20 minutes.

Go ahead and heat your grill (or Blackstone) over medium-high heat. Skewer the marinated shrimp onto your soaked skewer sticks. If you are using the optional onions and bell peppers, alternate skewering shrimp, peppers, and onions. Cook skewers for about 2-3 minutes on one side, then 2-3 minutes on the other. (Tip: shrimp cook very fast, so it’s important to keep an eye on them! You’ll know they’re done when they’re pink and no longer translucent gray!)

When you flip the shrimp for the second time, brush your Lauri Jo’s Pineapple Pepper Jelly on top. Cut the heat and close the grill top for about a minute to let the pepper jelly melt down onto the shrimp. Remove from grill, serve, and enjoy! These pair deliciously with lemony couscous and Greek salad!

Ingredients:

• 1 pound shrimp, peeled and deveined (you can leave tails on or remove them)
• ¼ cup olive oil
• 3 teaspoons minced garlic
• Salt and Pepper
• Lauri Jo’s Pineapple Pepper Jelly
• Wooden skewers

Optional Ingredients:

• Red chili flakes
• Hot sauce
• Bell peppers (cut into thick slices)
• Onion (cut into wedges)