Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined, tail-on
  • 2 cups Fresh Pineapple chunks (approx. 1-inch cubes)
  • 2 medium Bell Peppers (red and green), cut into 1-inch squares
  • 1 small Red Onion, cut into wedges
  • 3 tbsp Ghee or Grass-fed Butter
  • 4 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Parsley, chopped
  • 1/2 tsp Sea Salt

Instructions:

  1. In a large bowl, whisk together the melted ghee, minced garlic, smoked paprika, red pepper flakes and sea salt.
  2. Pat the 1.5 lbs of shrimp completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents that beautiful golden sear.
  3. Assemble Skewers. Thread a piece of red pepper, then a shrimp, then pineapple, and a red onion wedge. Repeat until the skewer is full.
  4. Brush the skewers generously on all sides with the garlic ghee mixture. Smell for the garlic and paprika—it should be fragrant and slightly spicy.
  5. Preheat Grill. Crank your grill to medium high heat (about 400°F). Ensure the grates are clean and lightly oiled.
  6. Place skewers on the grill. Listen for a loud sizzle immediately. If it's quiet, your grill isn't hot enough!
  7. Flip. Grill for 3 minutes on the first side until the shrimp edges turn opaque and pink.
  8. Finish. Flip and grill for another 2-3 minutes. Watch for the pineapple to caramelize and the shrimp to form a firm C shape.
  9. Remove from heat, drizzle with 2 tbsp fresh lemon juice, and sprinkle with chopped parsley. Take a deep breath of that zingy, citrusy steam.