• 2 lb Raw Shrimp, peeled and deveined with tails on.
• 1 small Red/Purple Onion, minced
• 3 Cloves Garlic, minced
• 2 tbsp Tony Chachere’s Cajun Seasoning
• ½ cup Butter
• 1 tbsp Rosemary, minced
• 1 tbsp Thyme, minced
• 1 lemon, cut in wedges
• 10 Wooden Skewers  
• Fresh Sliced Pineapple Best to use Fresh so you can slice it kind of thick.
• 3 Cups of your choice of cooked Rice, I use Basmati, but any rice will do really. 

  Directions

Clean and dry shrimp. Set aside in the refrigerator to keep fresh.

Cook rice according to its packaging. Or check out our Rice Guide!

Prepare pineapple slice by skinning and slicing pineapple 1/2” inch thick. And set in frig till grill is ready.

Fill a saucepan about ½ way with water, making sure to leave room from top to account for a 2-cup glass measuring cup, ensuring water will not overflow or get into the measuring cup.

This will act as a double boiler.

Add butter to the measuring cup in the saucepan and melt on low/med heat.

Once the butter is completely melted add in all seasonings, spices, minced garlic and onion.

Let simmer on low heat, making sure to keep checking the water level, don’t let it get too low.

While the butter sauce is simmering, clean shrimp, pat them dry and put 4-5 on each skewer by piercing through the wider end of the shrimp to the tail end. (Make sure to pre-soak if using wooden skewers.)

When all the shrimps are on the skewer and grill/oven is preheated, divide butter sauce into two separate containers and put half aside for after grilling.

Add Pineapple to grill, cook till grill marks appear, then flip and grill the other side the same.

Remove pineapple when done and set aside.

Brush one side of skewered shrimp and laying it on the grill.

Once on the grill continue to brush with butter sauce. Flipping shrimp skewers every 2 minutes so to cook evenly. 

Once all shrimp are cooked fully, (when shrimp is no longer translucent and is bright pink and white, shrimp is fully cooked.) 

Shrimp does not take a long time to cook, around 6-8 minutes, 3-4 minutes presidents.

Remove shrimp from the grill/oven and set it on a shallow plate and pour the other side of butter sauce that you set aside before grilling.

When making the plate, add a scoop or 2 of rice to the plate, top with Pineapple and then Shrimp Skewers. 

Severe with lemon wedges and enjoy!!!

*Note: I also provide a Low Sodium Soy Sauce for guests as well, just in case they like their rice with a little more liquid and it goes great with pineapple and shrimp juices...