Spicy sweet-and-sour kebabs with pineapple salsa
 (Dina Rudick/Globe Staff) |
Serves 6
Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.
SALSA
| 2 | cups coarsely chopped fresh pineapple |
| 4 | scallions (green parts only), finely chopped |
| 2 | tablespoons light brown sugar |
| 1/4 | cup lemon juice |
| 1/4 | teaspoon five-spice powder |
2. Cover with plastic wrap and refrigerate until ready to serve.
SKEWERS
| 1 1/2 | pounds large raw shrimp |
| 1 | medium ripe pineapple |
| 2 | orange bell peppers, cored and seeded |
| 1/4 | cup ketchup |
| 1/4 | cup light brown sugar |
| 3 | tablespoons clear rice vinegar |
| 2 | tablespoons soy sauce |
| 1 | clove garlic, finely chopped |
| 2 | tablespoons olive oil |
2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry.
3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa.
4. Cut the bell peppers into 1-inch pieces.
5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes.
7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.
