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Categories:
ground allspice thyme ground cinnamon ground cumin ground nutmeg cayenne pepper ground black pepper salt jumbo shrimp canola oil pineapple mint skewers
Viewed: 42 - Published at: 8 years agoIngredients
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/8 - 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 jumbo shrimp, tail on and peeled
- 2 teaspoons canola oil
- one 8-ounce can pineapple chunks in pineapple juice, drained
- 16 fresh mint leaves
- 8 six-inch wood skewers
Method
- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
