Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (6g) fresh parsley, chopped
  • 1.5 lbs (680g) jumbo shrimp, peeled and deveined (tail-on)
  • 1 large (150g) red bell pepper, cut into 1-inch chunks
  • 1 medium (110g) red onion, cut into 1-inch chunks
  • 1 cup (150g) fresh pineapple chunks

Instructions:

  1. Whisk together the melted butter, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper in a large bowl. Stir in the chopped parsley.
  2. Add the jumbo shrimp to the bowl and toss gently until every piece is coated. Let them sit at room temperature for 20 minutes.
  3. Slide the shrimp onto the skewers. If using vegetables, alternate one shrimp, one piece of onion, and one piece of pepper, ensuring pieces are snug but not smashed.
  4. Place the skewers over medium-high heat. Grill for 2–3 minutes per side until the shrimp turn opaque and form a 'C' shape.