This recipe is brought to you by The Fit Fork.
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INGREDIENTS
Ingredients
- 1 pound jumbo shrimp, peeled and deveined (approximately 24 shrimp)
- 2 cup fresh pineapple chunks
- 24 kumquats (or orange slices with peel on)
- 1 cup Stubb's® Sticky Sweet Barbecue Sauce
- Toasted unsweetened coconut for garnish
INSTRUCTIONS
- 1 Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes.
- 2 On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
- 3 Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
- 4 Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
- 5 Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
