Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes.
  2. 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.
  3. 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.
  4. Serve skewers drizzled with sauce.

Tips & Tricks

For adults, try stirring ½ teaspoon unflavored, or lemon- or peppermint-flavored CBD oil into summer sauce.