Big Island Coffee Shrimp Skewers

Ingredients

Featured ingredient: Hawaiian Hazelnut Coffee 10 oz. Bag Ground

• 3 tablespoons Door County Hawaiian Hazelnut Coffee grounds
• 2 cloves garlic, grated
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon fresh coarse-ground black pepper
• 1 1/2 pounds large shrimp, peeled and deveined with tails intact
• 2 tablespoons vegetable oil
• 2 1/2 cups fresh pineapple chunks
• 1 red onion, cut into chunks
• 1/2 cup pineapple preserves
• 1/4 cup fresh lime juice
• 1/2 cup water
• 2 teaspoons grated ginger
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• Additional vegetable oil for grilling
• 1/2 cup chopped fresh cilantro
• Lime wedges

 

Instructions

1. In a small bowl, mix together the coffee grounds, garlic, brown sugar, salt, and black pepper.
2. In a large bowl, toss the shrimp in the vegetable oil. Add the coffee rub. Stir to coat the shrimp completely.
3. Alternate the shrimp, pineapple chunks, and onion chunks on metal or soaked wooden skewers. Cover and refrigerate 30 minutes.
4. Combine the pineapple preserves, lime juice, water, ginger, salt, and cayenne in a small sauce pan. Bring to a boil, then simmer over medium heat until syrupy, about 8 minutes. Divide the sauce in half in two separate bowls.
5. Preheat a gas grill to medium-high heat. Brush the grill grates with vegetable oil. Grill the shrimp skewers on medium-high 2-3 minutes on each side or until shrimp is fully cooked. Immediately after turning them, brush the cooked side generously with the sauce from one bowl.
6. Remove the cooked skewers from the grill. Brush the remaining side with the reserved sauce. Sprinkle with the chopped cilantro.
7. Serve the finished skewers with lime wedges.

Yields 4 servings