16 large shrimp
1 large red bell pepper cut into 12 pieces
8 fresh pineapple slices, each about 3 cm wide
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
For the marinade:
2/3 cup pineapple juice
1 tablespoon soy sauce
1 tablespoon white vinegar
2 tablespoons lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon salt
1/8 teaspoon ground ginger
For the topping:
1 to 2 oranges or tangerines, peeled and cut into small pieces
4 fried and crumbled bacon slices
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
16 large shrimp
1 large red bell pepper cut into 12 pieces
8 fresh pineapple slices, each about 3 cm wide
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
For the marinade:
2/3 cup pineapple juice
1 tablespoon soy sauce
1 tablespoon white vinegar
2 tablespoons lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon salt
1/8 teaspoon ground ginger
For the topping:
1 to 2 oranges or tangerines, peeled and cut into small pieces
4 fried and crumbled bacon slices
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
Prepare 40 minutes in advance: mix all marinade ingredients in a bowl
Add the shrimp, cover, and let it rest
In another bowl, mix the topping ingredients and reserve
Thread the shrimp onto skewers in the following order: bell pepper, shrimp, pineapple, shrimp, bell pepper, shrimp, pineapple, shrimp
Heat the marinade in a pan and add the cornstarch dissolved in cold water
Cook until thickened
Grill or broil the skewers over medium heat, basting with the marinade and turning twice during cooking
Alternatively, grill the skewers on a preheated grill
Serve by covering each skewer with 1/4 of the topping mixture
Makes 4 skewers.
