Grilled Shrimp + Veggie Skewers with Balsamic BBQ
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
-
• Balsamic BBQ Sauce • •
- 3/4 cups ketchup
- 1/2 cup Alessi VSOP Balsamic Vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup dark brown sugar, packed
- 1 garlic clove, minced
- 1 teaspoon Alessi All Natural Sea Salt
- 1/4 teaspoon oregano
- 1/4 teaspoon 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:
- Whisk all Balsamic BBQ sauce ingredients together in a small pot.
- Place over medium heat and bring to a boil. Once boiling, reduce heat to low and simmer until sauce thickens, about 10 minutes.
- Remove from heat and set aside to cool to room temperature.
- When ready, skewer shrimp, pineapple, red onion and Poblano pepper. Repeat until all ingredients are skewered.
- Use a brush to coat the skewers generously with Balsamic BBQ sauce.
- Grill on medium flame for 5-7 minutes, turning skewers halfway through cooking. Shrimp are fully cooked when pink and inside meat is opaque.
- Remove from grill, garnish with fresh basil leaves and salt.
- Serve immediately.