Folks, get ready for some great, outdoor eating with a delectable taste that will make you wonder why the songbirds stop singing at night. This is truly a great combination of taste.
Now, I’m not one to push pre-mixed spice blends, you know I normally make my own, but Marshal Creek Spices, a division of Pure & Natural Spices, does an outstanding job on this Orential 5 Spice. Using only fresh ingredients, packed weekly, never sitting around on a shelf – and all 10 to 14 ounces of pure ingredients, their containers are large and all pretty much sell for $3.79 a jar. Plus, it doesn’t matter how much or little you buy, they have a flat shipping fee. You can find my favorite spices up there under my header, in my pantry. Now, that’s enough of that.
Fire up your grill and git to cooking – this is some fine eating folks. Enjoy!
Grilled Shrimp with Gingered Pineapple
2 pounds large shrimp, peeled & deveined
Juice of 1 lime
2 garlic cloves, minced
1/2 teaspoon Orential 5 Spice
1 jalapeno pepper, minced
1 medium fresh pineapple, cored
1/4 cup dark rum or apple juice
2 teaspoons finely chopped fresh ginger root or 1 teaspoon ground ginger
1/4 cup toasted shredded coconut -optional
Fresh strawberries and mint leaves if desired
Using a sharp knife, cut pineapple into 3/4-inch slices; then cut into 1/2-inch pieces.
Mix rum with the ginger root and toss with the pineapple. Cover and refrigerate at least 4 hours.
If using wooden skewers, soak in water for an hour.
Toss shrimp with the lime juice, garlic, the 5 spice (or I sometimes use oregano) and jalapeño. Let set for 15 minutes.
For each kabob, alternate on skewer the pineapple chunks with shrimp. Lightly spray cooking grate with oil. Heat to medium heat and grill kabobs 4 to 5 minutes per side or until shrimp is pink.
Sprinkle with coconut. Garnish with strawberries and mint leaves if desired.
Sit back, take a bite and start singing.