Summer grilling season is here! Time to switch up the heavy protein you usually grill with for these shrimp skewers. It’s better to eat lighter fare when the humidity and heat hits, but you can still show off your grill skills with these amazing Hawaiian shrimp skewers.

Ingredients :

1 lb. shrimp (the larger the better, but more importantly get raw, wild caught and fresh if possible)

wood skewers (the larger the shrimp the larger the skewers, but any size will work)

bell peppers (1 in sq chunks, enough for about 3 pieces per skewer, feel free to use multiple colors for presentation)

pineapple chunks (enough for about 3 pieces per skewer)

cilantro , about 30 leaves (20 for marinade and 10 for garnish)

2 tbsp olive oil

1 tsp sesame oil

1 tbsp fresh ginger (thinly sliced)

4 cloves garlic (thinly sliced)

1 tbsp rice vinegar

1/4 cup pineapple juice

1/4 cup soy sauce

1/3 cup thai chili sauce

Directions :

Take the olive oil, sesame oil, ginger, garlic, rice vinegar, pineapple juice, soy sauce, Thai chili sauce and cilantro leaves and whisk together in large bowl. Once shrimp are shelled, cleaned and deveined, add to the marinade and refrigerate for at least 15 minutes or up to a few hours. Place wood skewers in water at least 30 minutes prior to assembly/grilling to help prevent them from burning. When assembling the skewers, be sure to alternate between the bell peppers . pineapple chunks and shrimp as shown above. Reserve some of the marinade to baste over the shrimp after grilling. Grill the skewers at 450* for 2 minutes per side. Remove from the grill and lightly baste with marinade. Garnish with cilantro and serve immediately.