Grilled Shrimp and Pineapple Skewers with Lemon Thyme Pink Peppercorn Sauce

Skewers of coconut shrimp and pineapple coated in a seasoned lime juice and coconut milk marinade, and grilled until lightly charred.

Total Time:
25 minutes

Servings:
4

Ingredients

Wooden Skewers, soaked

½ cup Macadamia Nuts, toasted, roughly chopped

2 tablespoons Cornstarch slurry

⅓ cup DOLE Pineapple Chunks

¼ cup Lime Juice

¾ cup Coconut Milk

1 tablespoon Pink Peppercorns, crushed

1 tablespoon Salt

5 sprigs Lemon Thyme

½ pound Shrimp

In a medium mixing bowl combine lime juice, coconut milk, peppercorns, salt, and thyme, mixing thoroughly as to evenly coat the shrimp and pineapple in the marinate.
Set in the refrigerator for at least 15 minutes.
Preheat the grill to high.
Remove the shrimp marinade from the refrigerator and assemble the skewers with the shrimp and pineapple.
Once the grill is pre-heated grill the shrimp and pineapple skewers for about 1 minute on each side.
Once evenly cooked and charred on both sides, remove from heat and hold warm.
In a skillet take marinate liquid add slurry as needed simmer and thicken to a glaze type consistency for the skewers, roughly 3-4 minutes.
Place the skewers onto a serving plate or dish and serve with coconut marinade glaze and toasted macadamia nuts.