Capture the taste of the tropics with bacon-wrapped pineapple chunks and tangy marinated shrimp in these island-inspired skewers.
20m
PREP TIME
10m
COOK TIME
85
CALORIES
7
INGREDIENTS
Ingredients
Instructions
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Capture the taste of the tropics with bacon-wrapped pineapple chunks and tangy marinated shrimp in these island-inspired skewers.
20m
PREP TIME
10m
COOK TIME
85
CALORIES
7
INGREDIENTS
Ingredients 16 (1 skewer) Servings
- 1 package McCormick® Grill Mates® Island Woodfire Marinade
- 1/4 cup oil
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 pound large shrimp, peeled and deveined
- 8 slices bacon
- 1/2 ripe pineapple
INSTRUCTIONS
- 1 Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.)
- 2 Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.
- 3 Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread 2 shrimp and a bacon-wrapped pineapple onto each skewer.
- 4 Grill skewers over medium-high heat 4 to 6 minutes or until shrimp is cooked through, turning occasionally and brushing with reserved marinade.
NUTRITION INFORMATION
(per Serving)
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Ingredients 16 (1 skewer) Servings
- 1 package McCormick® Grill Mates® Island Woodfire Marinade
- 1/4 cup oil
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 pound large shrimp, peeled and deveined
- 8 slices bacon
- 1/2 ripe pineapple
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.)
- 2 Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.
- 3 Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread 2 shrimp and a bacon-wrapped pineapple onto each skewer.
- 4 Grill skewers over medium-high heat 4 to 6 minutes or until shrimp is cooked through, turning occasionally and brushing with reserved marinade.
