Tiki Shrimp Skewers
My variation on a recipe from Coastal Living magazine, April 2011.
(Note: this is a time-intensive recipe, since 40 shrimp each need to be wrapped in proscuitto; and it's messy, with all the sticky honey, meat, and fruit.)


Ingredients, for 16-18 skewers:

1 bag (40-45) pre-cooked frozen large shrimp, thawed
2 3oz. packages proscuitto

3 Tbsp. olive oil
1/2 to 2 T. cayenne-based hot sauce, depending on desired heat
1/2 cup honey
1/3 c. low-sodium soy sauce
1/4 c. lemon juice
1 T. pickled minced garlic

6 firm nectarines, slice each into 6 pieces
1 pineapple, sliced into 1 1/2- to 2-inch chunks
2 red bell peppers, slice into strips about 1 x 2 inches

Wooden barbecue skewers, pre-soaked in a pan of water


1. Drain thawed shrimp in colander, then pat dry on paper towels. Slice or tear proscuitto into strips about 1/2 inch wide by 4 in. long. (You will be wrapping a strip of this around the middle of each shrimp before sliding them onto the skewers.)

2. Combine olive oil, hot sauce, honey, soy sauce, lemon juice and garlic in a mixing bowl. Stir thoroughly to blend honey into the thinner liquids.

3. Start assembling skewers by selecting a chunk of pepper or fruit, then adding a proscuitto-wrapped shrimp, alternating in this fashion until the skewer has 2-3 shrimp on it, 2 slices nectarine, 2-3 chunks pineapple, 2-3 strips pepper. Place each finished skewer in a deep rectangular pan or serving dish and brush or spoon a bit of the sauce mixture over it. Carry the dish out to the barbecue and place each skewer on the pre-heated grill. These may need to be cooked in 2 batches of 8-9 skewers depending on the size of the grill. (Brush the surface of it with a bit of oil to keep skewers from sticking badly while cooking.)

4. Grill over medium-high heat (about 350 to 400 degrees) for 4 minutes. Carefully turn each skewer with tongs, grill for another 3 minutes.

Options: A great starter for an afternoon barbecue. Sticky white rice and/or macaroni salad works well as a side dish. Sauvignon Blanc is a good wine pairing for these.