Shrimp and Pineapple Kebab

Temperatures are reaching tropical this week inspiring this meal. So hot that I didn't want my hubby out at the BBQ too long. This one was ready in no time flat!

300 g - 36/45 per lb sized raw shrimp
2 spears fresh pineapple, cut in chunks
1 small zucchini, cut in 1/2 inch slices
1/2 red pepper

Sauce:
3 tbsps sweet chili sauce
1/2 tsp sriracha sauce
1 tbsps lime juice

Garnish:
lemon basil
lemon thyme

wooden skewers, soaked in water

Peel and remove the tail from the shrimp. Thread them on the skewers alternating with the pineapple, zucchini and red pepper. Refrigerate until ready to barbecue.

Mix the sauce together and set aside.

Heat the barbecue to medium high. Grill the kebabs 2-3 minutes per side. You'll know they're done when the shrimp turn pink.

Remove to a platter and brush with the sauce. 

Garnish with chopped fresh lemon basil and lemon thyme.

Don't you love the colours!