| | Directions | | Preheat grill. In a bowl toss the shrimp with salt and pepper. Thread the shrimp, vegetables and pineapple onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 of green and 3 of red peppers, and 3 pineapple chunks. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the wasabi butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes Serve with rice and grilled fennel on the side |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 16 large shrimp, peeled and deveined |
| - | | 1 large pineapple, trimmed and cut into 1-inch chunks |
| - | | 1 red pepper, cut into chunks |
| - | | 1 green pepper, cut into chunks |
| - | | 1 lime, cut into 8 pieces- quartered then halved |
| - | | 1 small red onion, cut into 8 pieces |
| - | | 1 tablespoon olive oil |
| - | | salt and pepper to taste |
| - | | 4 ounces softened, unsalted butter (for Wasabi butter) |
| - | | 1/2 teaspoon lemongrass powder (for Wasabi buter) |
| - | | 1 tablespoon chopped parsley (for Wasabi butter) |
| - | | 3 teaspoons prepared wasabi (for Wasabi butter) |
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