Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons The Little Shop Garlic Olive Oil
- 2 tablespoons The Little Shop Pineapple Balsamic Vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 fresh pineapple, cut into cubes
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
- Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)
Instructions:
- In a large bowl, whisk together the Garlic Olive Oil, Pineapple Balsamic Vinegar, honey, minced garlic, thyme, smoked paprika, salt, and pepper.
- Add the shrimp to the bowl and toss to coat them evenly with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated shrimp and pineapple cubes alternately onto the skewers.
- Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through, and the pineapple is slightly caramelized.
- Be careful not to overcook the shrimp, as they can become tough.
- Transfer the grilled shrimp skewers to a serving platter.
- Garnish with fresh cilantro or parsley.
Serve with lemon wedges on the side for a fresh burst of citrus.