It doesn’t get much easier than the recipe for this classic flavor combo.
- Place shrimp in a ziplock bag. Add approximately four parts pineapple juice from can and one part olive oil (for instance, 2 cups pineapple juice and 1/2 cup olive oil). Let marinate for two to four hours.
- Skewer shrimp with wedges of pineapple from can. Cook on grill until cooked through, turning to brown both sides of shrimp.
- Serve and season with salt to taste.
LEONARD SAYS: “Leaving the shell on adds more flavor, but if it is too messy you can do the same recipe without the shells.”