Caribbean Grilled Shrimp

1/2 cuplime juice
4garlic cloves
2 tbspaciote seeds or equal parts turmeric and paprika
2 tspallspice berries
2 tspdried oregano
2 tspsalt
1 1/2 tspwhole black peppercorns
1/2 cupextra virgin olive oil
1pineapple, peeled, cored, chopped and quartered into 1/2" thick slices
2onions, cut into 1/2" wedges
3 sprigsfresh oregano
1 lbshrimp, peeled
1lemon, cut into wedges

Equipment List

Baking Dish
Chefs Knife


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.

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