Grilled Shrimp-Pineapple Skewers with Summer Herb Sauce
Ingredients
8 (10-inch) wooden skewers1 garlic clove
½ DOLE® Lemon, juiced (about 2 tablespoons)
1 cup packed DOLE® Baby Arugula
½ cup fresh basil leaves
½ cup fresh parsley leaves
¼ cup fresh mint leaves
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ cup plus 2 tablespoons olive oil
1 pound raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
16 (1-inch) cubes DOLE® Pineapple
½ DOLE® Red Onion, cut into 16 (1-inch) chunks
½ large red bell pepper, cut into 16 (1-inch) pieces
Directions
- Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes.
- Pulse garlic in a food processor until small pieces remain. Add lemon juice, arugula, basil, parsley, mint, and ¼ teaspoon each salt and black pepper; purée until almost smooth, scraping bowl occasionally with rubber spatula. With processor running, slowly add ¼ cup oil and process until incorporated; transfer to a medium bowl. Makes about ½ cup.
- Alternately thread 2 pieces each shrimp, pineapple, onion and bell pepper onto skewers; brush both sides with remaining 2 tablespoons oil, and sprinkle with remaining ½ teaspoon each salt and black pepper. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of shrimp reaches 145°F, turning once.
- Serve skewers drizzled with sauce.
Tips & tricks
For adults, try stirring ½ teaspoon unflavored, or lemon- or peppermint-flavored CBD oil into summer sauce.