Briny, sweet, and smoky, these skewers of shrimp, chunks of pineapple, and smoked sausage (something like kielbasa, andouille, or chorizo) are basted on the grill with soy sauce, honey, and lime juice. They make a nice addition to a weekend party or work as a weeknight meal. Choose extra-large shrimp so that they cook in the same amount of time it takes to reheat the sausage slices; you can save time by buying the shrimp already peeled and deveined. Thread the shrimp onto metal or bamboo skewers (soak the bamboo skewers first for a few minutes). After you baste with the glaze, it will caramelize, making the skewers irresistible. Round out the meal with rice and your favorite green vegetable.
|Vegetable oil (for the grill)|
|1||pineapple, peeled, cored and cut into 2-inch chunks (4 cups pineapple chunks)|
|1||pound smoked sausage (kielbasa, andouille, chorizo), cut into ½-inch thick rounds|
|2||pounds extra-large shrimp, peeled and deveined|
|¼||cup soy sauce|
|2||tablespoons olive oil|
|Juice of 1 lime|
|1||piece (1-inch) fresh ginger, peeled and grated|
|1||tablespoon sesame seeds|
|2||scallions, thinly sliced|
1. Heat a charcoal grill or turn a gas grill to medium-high. With wadded foil, clean the grill grates. Use a wadded paper towel dipped into vegetable oil to brush the hot grates.
2. Thread the pineapple, sausage, and shrimp onto 8 to 12 skewers.
3. In a bowl, combine soy sauce, honey, olive oil, lime juice, and ginger. Mix well.
4. Brush both sides of each skewer with the soy sauce mixture. Place the skewers on the grill. Grill for 3 to 5 minutes on a side, basting occasionally with any remaining glaze, or until the shimp are cooked through and the sausage is hot.
5. Sprinkle the skewers with sesame seeds and scallions. Karoline Boehm Goodnick