Every year, our neighborhood puts on a block party.  There’s always lots of side dishes and someone is drafted to grill burgers, brats, & hot dogs.  This year, I decided to take something  a little different to the party.  I pondered my patience for putting together dozens of ABT’s, stuffing a half dozen fatties, or grilling a hundred chicken wings.

In the end, I decided pineapple shrimp kabobs would be super easy, colorful, and significantly different from the appetizers that I typically churn out on one of the Kamado style cookers that I use.

So here’s how I put them together:

• 100 frozen shrimp (defrosted of course)
• Cut red, orange, and yellow bell peppers into pieces ~1″ sq.
• Prepare pineapple into ~1″ cubes
• Alternate shrimp, pineapple, & peppers on bamboo skewers (I did 2 shrimp per skewer)
• Grill over a hot fire
• I applied a warm mango salsa that I picked up at Sam’s Club.
• Enjoy!

Tip:  Soak the bamboo skewers in water for at least 30 mins. prior to assembling.  Otherwise, they can burn in half over a hot fire.

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