Mel's Grilled Caribbean Jerk Shrimp & Pineapple Skewers

By Melissa Korpalski from Chicago, IL

Ingredients:
2 lbs. U13-15 or 16-20 shrimp peeled and deveined
1 cup Lawry's Caribbean Jerk Marinade
1 pineapple
to 1 tbsp. jerk seasoning to taste

Directions:
1. Marinate shrimp with Lawry's Caribbean Jerk marinade for at least 20 minutes and as long as overnight. (If using wooden skewers, soak for 30 minutes in water so they don't burn on the grill.)
2. Peel and cut pineapple into bite-sized chunks.
3. Thread shrimp and pineapple chunks alternately onto skewers.
4. Sprinkle jerks seasoning onto shrimp and pineapple skewers to taste. Remember, a little goes a long way.
5. Lightly oil grill grate and grill over medium-high heat until cooked, approximately 3 minutes per side.

Notes:
Canned pineapple chunks can be used, but I prefer fresh pineapple for better taste and quality.

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