Grilled Shrimp + Veggie Skewers with Balsamic BBQ

Smoke, Sweetness, and Open Air

There is something unhurried about building a skewer — the quiet assembly of ingredients, the patient brushing of sauce, the way the grill does its work while you stand beside it. This is warm-weather cooking at its most honest: a little smoke, a little char, the gentle tang of balsamic softened into something sweet and dark. It's the kind of dish that gathers people without asking for much — just fire, good company, and a moment to breathe.

Ingredients

• • Balsamic BBQ Sauce • •
• 3/4 cups ketchup
• 1/2 cups Alessi VSOP Balsamic Vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cups dark brown sugar, packed
• 1 garlic clove, minced
• 1 teaspoon Alessi All Natural Sea Salt
• 1/4 teaspoons oregano
• 1/4 teaspoons red pepper flakes
• • Skewer • •
• 1 pound jumbo shrimp, peeled and deveined
• 2 cups pineapple, cut into 1 inch cubes
• 1 large red onion, sliced into 1 inch chunks
• 1 large Poblano pepper, sliced into 1 inch pieces
• • Garnish • •
• fresh basil
• Alessi Kosher Salt

Instructions

1. Whisk all Balsamic BBQ sauce ingredients together in a small pot.
2. Place over medium heat and bring to a boil.
3. Once boiling, reduce heat to low and simmer until sauce thickens, about 10 minutes.
4. Remove from heat and set aside to cool to room temperature.
5. When ready, skewer shrimp, pineapple, red onion and Poblano pepper. Repeat until all ingredients are skewered.
6. Use a brush to coat the skewers generously with Balsamic BBQ sauce.
7. Grill on medium flame for 5-7 minutes, turning skewers halfway through cooking.
8. Shrimp are fully cooked when pink and inside meat is opaque.
9. Remove from grill, garnish with fresh basil leaves and salt.
10. Serve immediately.