Grilled Shrimp and Pineapple Kabobs with Wasabi Butter Recipe

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Grilled Shrimp and Pineapple Kabobs with Wasabi Butter prepared in advance and cooked on the grill.
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  • 16 large shrimp, peeled and deveined
  • 1 large pineapple, trimmed and cut into 1-inch chunks
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 lime, cut into 8 pieces- quartered then halved
  • 1 small red onion, cut into 8 pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 4 ounces softened, unsalted butter (for Wasabi butter)
  • 1/2 teaspoon lemongrass powder (for Wasabi buter)
  • 1 tablespoon chopped parsley (for Wasabi butter)
  • 3 teaspoons prepared wasabi (for Wasabi butter)
20 mins
10 mins
30 mins
Preheat grill. In a bowl toss the shrimp with salt and pepper. Thread the shrimp, vegetables and pineapple onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 of green and 3 of red peppers, and 3 pineapple chunks. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the wasabi butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes

Serve with rice and grilled fennel on the side

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