Recipe: Thai Shrimp and Pineapple Kebobs

Shrimp and pineapple may remind you of a tired cliché combo found on every sticky Americanized Chinese menu in town. The pineapple, however, sweetly balances the fiery heat from the Thai dipping sauce used in this recipe. Meat and seafood kebobs are a great way to use purchased marinades and dipping sauces.

Yield: 12 (10-12 inch) skewers 

Cost: apx. $38.00
Marinate Time: 30-60 minutes
Active Time: 40 minutes

Ingredients

• 2 1/2-3 pounds raw, extra large (10-15 count) shrimp, shells removed and deveined 
• 4 ounces Wild Thymes Thai Chili Roasted Garlic Dipping Sauce*, plus additional sauce to season cooked rice 
• 2-3 assorted color bell peppers, cut into 1-inch pieces 
• 1 pineapple, cored, cut into 1-inch pieces 
• 12 ounces basmati rice 
• 2 tablespoons chopped Thai basil, optional 
• 2 tablespoons chopped cilantro, optional

*You may substitute the following marinade for the Wild Thymes Thai Chili Roasted Garlic Dipping Sauce:

• 2 teaspoons minced garlic? 
• 1-2 fresh hot chili peppers, finely chopped, red pepper flakes or red curry paste? 
• 1/4 cup freshly squeezed lime juice ? 
• 3 tablespoons fish sauce? 
• 1/2 tablespoon grated fresh ginger 
• 1 teaspoon galangal paste or powder, optional? 
• 1 tablespoon finely chopped lemongrass

Directions

1. Always wear plastic gloves when handling hot peppers. Wash peppers then remove and discard seeds; finely chop and add peppers to dressing according to taste.
2. Red pepper flakes and red curry paste (available at Asian markets and some groceries) may be used for the heat as well.
3. Combine all ingredients well. Refrigerate until ready to use. May be made up to 24 hours in advance.

Directions

1. Marinate shrimp in 4 ounces dipping sauce or marinade for 30-60 minutes. If using bamboo skewers, soak in water while shrimp are marinating.
2. Cook basmati rice according to package instructions.
3. Preheat gas or charcoal grill to medium heat. Thread shrimp, pineapples and peppers on skewers. ?
4. Place skewers on oiled grill. Basting with sauce, cook until the shrimp are just cooked through and pineapple and pepper are lightly charred, 6-8 minutes depending on heat of flame.
5. Add additional Thai dipping sauce or marinade to cooked rice, to taste. Serve kebobs over rice and garnish with Thai basil and cilantro, if using.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 17, 2010.