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Combine marinade, onions, and zest in a small mixing bowl.
Place shrimp in a large shallow pan and pour marinade over top.
Stir to coat shrimp with marinade.
Cover and refrigerate for at least 4 hours, or for up to 12 hours,
stirring and turning the shrimp occasionally.
Soak 25 bamboo skewers in water for 1 hour.
Thread the shrimp and pineapple onto the soaked skewers
Place the pineapple in the curve of the shrimp,
and push the skewer through the tail, pineapple chunk, and head of the shrimp.
Thread as many shrimp per skewer as you'd like per serving.
Preheat grill. Grill skewers over direct heat for about two minutes per side,
until shrimp is cooked through (no longer translucent).
Alternatively, preheat your oven and broil skewers on a baking sheet
for the same amount of time. Serve warm.
Teriyaki Shrimp Skewers (makes about 20-25 servings of 3 shrimp each) This is quite a large recipe, but it can easily be scaled down for a smaller crowd.
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