You’ll love the way the spicy flavors in these tasty skewers are complemented by the sweet and juicy grilled pineapple.
Spicy Shrimp and Pineapple Bites with Rémoulade
Makes 8 to 12 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons hot sauce, divided
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika, divided
- 1 teaspoon chili powder, divided
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- 24 jumbo shrimp, peeled and deveined (tails left on, if desired)
- ½ cup mayonnaise
- 2 tablespoons pineapple juice (reserved from fresh pineapple)
- 2 tablespoons stone-ground mustard
- 2 tablespoons sliced green onion 24 (3-inch) skewers or cocktail picks
- 24 slices of smoked sausage (½ inch thick)
- 24 pieces fresh pineapple (½-inch-thick wedges)
- Garnish: green onions
Instructions
- In a medium bowl, whisk together oil, 1 tablespoon hot sauce, garlic, salt, ½ teaspoon paprika, ½ teaspoon chili powder, red pepper, and black pepper. Add shrimp, tossing to coat.
- In a small bowl, combine mayonnaise, reserved pineapple juice, mustard, green onion, remaining 1 tablespoon hot sauce, remaining ½ teaspoon smoked paprika, and remaining ½ teaspoon chili powder, and stir until smooth.
- Heat a griddle over medium-high heat. Lightly spray with cooking spray.
- Remove shrimp from bowl; skewer shrimp and sausage onto picks. Add to griddle, and cook, turning occasionally, until shrimp is pink and firm and sausage is golden brown, 5 to 7 minutes. Lightly grill pineapple, 1 to 2 minutes per side. Add a piece of pineapple to bottom of each skewer so it stands upright.
- Serve with rémoulade. Garnish with green onions, if desired.
