Michael Symon's Shrimp with Pineapple Glaze

 
Symon said this Shrimp with Pineapple Glaze was one of his favorite summertime grilling recipes so I wanted to give it a go. 

The pineapple glaze consisted of pineapple juice, sherry vinegar, brown sugar, jalapeno, ginger, crushed garlic, toasted coriander and cumin seeds. I was a little worried the pineapple glaze would be too sweet, but it was actually on the mild side, both sweet and smoky.

We enjoyed it, but I'm not sure I'd make it again. It's hard to beat a good buttery garlic shrimp!

Shrimp with Pineapple Glaze

Michael Symon's 5 in 5 

by Michael Symon

Serves 4-6

1 cup pineapple juice

1/4 cup sherry vinegar

1/4 cup packed light brown sugar

1/2 jalapeno (split lengthwise)

1 garlic cloves, smashed

1 tablespoon grated peeled fresh ginger

1 teaspoon coriander seeds, toasted and ground

1 teaspoon cumin seeds, toasted and ground

24 medium shrimp (about 1 pound) shelled and deveined 

salt and pepper

1/4 cup olive oil, plus more for the pan

Preheat a grill or grill pan to medium-high heat.

Put a nonreactive large saucepan over high heat and add the pineapple juice, vinegar, brown sugar, jalapeno, garlic, ginger, coriander and cumin. Bring the mixture to a boil and allow to reduce until thickened while the shrimp is cooking, about 4 minutes.

Thread 3 shrimp onto each of 8 skewers (if wooden, soak in water about an hour before), season with salt and pepper, and drizzle with olive oil. Put the skewers on the grill, cover, and cook until the shrimp turn pink, about 2 minutes per side (I found that this took less time than the recipe called for).

Remove the shrimp from the grill and put them on a platter. Strain the pineapple glaze into a bowl, brush it on both sides of the shrimp, and serve.

Light & Easy @  IHCC