These are delicious by themselves, but even better when served with the Fruity Tropical Rice. Barb L.
1 Tbsp Flying Olive Lime or Garlic Extra Virgin Olive Oil, plus more for grilling
6 tbsp soy sauce, preferably low sodium
3 Tbsp fresh lime juice (about 1 large lime)
1 Tbsp Flying Olive Honey-Ginger or Pineapple Balsamic Vinegar
2 tsp freshly grated ginger
4 cloves garlic, minced
¼ cup honey
1-2 tsp freshly ground black pepper (2 tsp make these a little spicy)
20 jumbo shrimp, peeled and deveined, about 1 pound
10 strips thinly slice prosciutto, cut in half
1 small pineapple, cut into 1" chunks
20-22 bamboo skewers, soaked in water for at least 30 minutes
1 small red or sweet onion, peeled and cut into pieces (layers)
4-5 limes, cut into 20 slices
Chopped fresh cilantro or parsley for garnish, if desired
Add the Flying Olive Extra Virgin Olive Oil of Choice, soy sauce, lime juice, Flying Olive Balsamic Vinegar of Choice, ginger, garlic, honey, and pepper into a large bowl and whisk to combine. Set aside half of the mixture for brushing on the skewers during grilling. Toss the shrimp with the remaining mixture to coat. Allow shrimp to marinate for about 20 minutes.
Preheat the grill to medium-high. Thread a chunk of pineapple onto each skewer. Then, wrap a piece of prosciutto around the center of each shrimp. Follow these by a piece of onion. Then, add the prosciutto-wrapped shrimp to the skewers. (The skewers should help hold the prosciutto in place.) Follow each with a slice of lime. If your skewers are short, you may only be able to get one of these combinations on a skewer. We were able to get 3 on longer skewers.)
Place skewers on the grill and cook until the prosciutto is crisp and the shrimp are pink and a safe internal temperature of 145 degrees is reached, about 2-3 minutes per side. Brush occasionally with the reserved mixture. Garnish with chopped cilantro or parsley and serve immediately. Refrigerate any leftovers.
Submitted by Chuck and Barb Lohrke