By Emily Fry
Staff Writer
With the summer officially coming to a close, now is the perfect time for one last barbecue. Instead of just going for hamburgers and hot dogs, why not try something different?
1 lb uncooked jumbo shrimp
½ of a fresh pineapple
6 Tbsp orange marmalade
1 Tbsp soy sauce
1-8.8 oz pouch long grain rice
¼ cup snipped fresh cilantro
- Peel and de–vein shrimp; thread on four skewers. Cut pineapple in four crosswise slices; core, if desired, and cut each slice in quarters to make 16 small wedges. Thread on four skewers. In small saucepan combine four tablespoons of the marmalade, ½ cup water and the soy sauce. Brush some of the marmalade soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8-10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat, cover to keep warm.
- Return remaining marmalade-soy sauce mixture to saucepan and bring to full boil; cook rice according to package directions.
- Transfer rice to serving bowl; stir in remaining two tablespoons marmalade and cilantro. Serve skewers with the rice and boiled marmalade-soy sauce mixture.
Recipe adapted from Better Homes and Gardens, June 2010