A delightful recipe combining shrimp and pineapple for a tropical twist.
Soak the bamboo skewers in water for about 15 minutes to prevent burning.
Soaking the skewers ensures they don't burn on the grill.
In a mixing bowl, combine minced garlic, chopped cilantro, red pepper flakes, juice of one lime, salt, black pepper, and olive oil. Mix well to create the marinade.
Mix the marinade thoroughly to ensure even coating of the shrimp.
Peel and devein the shrimp, if not already done. Cut the pineapple, bell pepper, and onion into bite-sized pieces.
Cut the ingredients into similar sizes for even cooking.
Thread the shrimp, pineapple, bell pepper, and onion alternately onto the skewers.
Leave a little space between each piece on the skewer for even cooking.
Brush the skewers with the marinade, ensuring all pieces are coated.
Brush generously to enhance the flavor.
Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3-4 minutes per side, until the shrimp are pink and opaque.
Turn the skewers carefully to avoid breaking them.
Serve the skewers warm with a side of your choice, such as coconut rice or a fresh salad.
Garnish with extra cilantro for a fresh touch.
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