Shrimp Skewers

Ingredients Weight Measure
Bamboo skewers, 6" 24 ea.
Pineapple cubes, 1 oz. ea. 48 ea.
Shrimp, U/12, peeled, deveined, tails on 48 ea.
Mango cubes, ripe, 1 oz. ea. 24 ea.


Ingredients Weight Measure
Canned cream of coconut 15 oz.
Coconut milk 28 oz.
Limes, juiced, rinds discarded 3 ea.
Cilantro, finely chopped 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.


Ingredients Weight Measure
Jasmine rice, cooked 6 cups
Macadamia nuts, toasted, crushed to taste


  1. Assemble 24 skewers in the following order: pineapple, shrimp, mango, shrimp, pineapple. Place the skewers in a nonreactive pan.
  2. Combine all ingredients for the Marinade and pour over skewers. Marinate 2 hours minimum in refrigerator, marinating overnight is best.
  3. Remove skewers from marinade. Transfer marinade to a nonreactive sauce pot and heat to 150°F; hold hot for service.
  4. Place skewers on a hot char grill and grill approximately 3 minutes on each side.
  5. For each serving, lay 2 skewers on 1/2 cup of jasmine rice, with toasted, crushed Macadamia nuts folded in at the last minute. Drizzle hot sauce over each skewer and serve.

Yield: 12 servings