Pineapple Shrimp Ka Bobs
Miz Helen's Kitchen
Ingredients
3 to 4 pounds medium gulf coast shrimp
1 large fresh pineapple
3 to 4 teaspoons Creole seasoning (I use Tony Chachere's)
3 cups pineapple juice
1/2 cup honey
Juice of 2 lemons
For The Pineapple
2 tablespoons honey
Directions
Peel ,clean and wash the shrimp.
Sprinkle the shrimp with the seasons.
Place the shrimp into a zip lock bag.
Pour the pineapple juice and honey over the shrimp.
Move the shrimp around in the bag to make sure it is all covered.
Refrigerate the shrimp for 2 hours.
While the shrimp is refrigerated, peel and core the pineapple.
Slice the pineapple in long cubes.
Place the pineapple on a cookie sheet and sprinkle with 2 tablespoons honey, let it set until the shrimp is ready to come out of the refrigerator.
String the shrimp and pineapple on metal skewers.
Grill on a hot grill, careful not to over cook the shrimp.
If you are serving a large crowd, when the shrimp is done, just slip it off the skewer onto a foil packet. Seal the packet and the shrimp will stay warm without over cooking until serving. Drizzle the shrimp with lemon juice before serving.
Enjoy!