Caribbean Grilled Shrimp

A delectable way to cook shrimp.

Ingredients

	Skewers
1/2 cup	lime juice
4	garlic cloves
2 tbsp	aciote seeds or equal parts turmeric and paprika
2 tsp	allspice berries
2 tsp	dried oregano
2 tsp	salt salt Options Berard Olive Wood Salt Keeper Price: $39.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Salt/Cheese Server Price: $21.99 View More
1 1/2 tsp	whole black peppercorns Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $49.95 MIU Stainless-Steel & Acrylic Mill Price: $12.95 PepperMate Mills Price: $39.99 View More
1/2 cup	extra virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Porcelain Oil and Vinegar Drizzler Set Price: $11.95 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95
1	pineapple, peeled, cored, chopped and quartered into 1/2" thick slices
2	onions, cut into 1/2" wedges
3 sprigs	fresh oregano
1 lb	shrimp, peeled
1	lemon, cut into wedges

Cooking Instructions

Soak the skewers in cool water for 30 minutes.

To a blender add lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns. Blend until smooth.

With the blender running, add the olive oil in a steady stream to create an emulsion.

Assemble the skewers - alternate 3 shrimp, 3 pineapple wedges, and 2 onion pieces. Transfer to a shallow pan.

Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours in refrigerator.

Prepare a charcoal grill to high heat.

Place the skewers on the grill and cook about 3-4 minutes a side.

Serve with a squeeze of lemon.