Grilling - Shrimp Kabobs w/ cilantro lime butter sauce

By Jgerwin

Prepare with Cilantro scented couscous

Ingredients

• 24 fresh or frozen large shrimp (16-18 if kids not eating) peeled and deveined
• 1/3 c butter melted
• 1/4 c snipped fresh cilantro
• 2 tbls thinly sliced green onions
• 1 tsp finely shredded lime peel
• 1 tbls lime juice
• 1/4 tsp smoked paprika or paprika
• 1/4 tsp garlic salt
• Nonstick cooking spray
• 1/4 of a fresh pineapple, cored and cut into 1/2 inch think wedges

Preparation

Step 1

1. Rinse peeled and deveined shrimp, pat dry with paper towels. For sauce, in a small bowl, stir together melted butter, cilantro, green onion, lime peel, lime juice, paprika and garlic salt. Set aside.

2. On 4 metal skewers, thread shrimp, leaving a 1/4 inch space between pieces. Brush shrimp with some of the sauce. thread pineapple wedges onto separate skewers. Transfer kabobs to a baking pan.

3. Lightly coat an unheated grill rack with nonstick spray. For a charcoal grill, place kabobs on the greased rack directly over medium coals. Grill shrimp kabobs, uncovered, for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling. Grill pineapple kabobs for 5 minutes, turning once and brushing with sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above)

4. Remove shrimp and pineapple kabobs from grill Serve kabobs overy Cilantro-Scented Couscous.