AVOCADO SKEWER WITH PRAWNS AND PINEAPPLE

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AVOCADO SKEWER WITH PRAWNS AND PINEAPPLE #ThanksgivingRecipesSideDishes #ThanksgivingRecipesTurkey #ThanksgivingRecipesAppetizers #ThanksgivingRecipesGourmet #ThanksgivingRecipesDessert #ThanksgivingRecipesMakeAhead #ThanksgivingRecipesSouthern #ThanksgivingRecipesStuffing

Made it and the family loved it. Also made a variation that used medium size shrimp w/o tails, chopped onions, and cooked with smaller slices of pineapple on a cast iron skillet on the grill–then tossed with brown rice cooked in chicken broth. I added all the marinade to cook it through and dress the rice.

Recipe Apdated From:www.aberdeenskitchen.com

Ingredients

  • 2 plucked Sichuan pepper
  • 1 tsp. soup Liquid honey
  • 1 tsp. soup White rum
  • 150 g Pickled pink shrimps
  • 2 Green lemons
  • 2 tsp. soup Olive oil
  • 1 Lawyer
  • 1 Small pineapple

Instructions

  1. First, Prepare the marinade: mix the juice of 1 lime with the rum, oil, honey and pepper. Pour this sauce over the shrimp and set aside 30 minutes in the fridge
  2. Then, Peel the avocado and cut the flesh into cubes. Sprinkle with lemon juice
  3. Peel the pineapple, remove the heart and cut the pulp into cubes
  4. Alternate on bamboo sticks with drained shrimps and fruits, pepper. Serve very fresh.


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