Bring the flavours of the Caribbean into your backyard with these grilled shrimp skewers. Marinate your shrimp in a rum-spiked pineapple juice sauce before barbecuing for a succulent summer dish.

Yield: Serves 4.



  • Bamboo skewers
  • 1 lb (500 g) frozen peeled raw shrimp, thawed and rinsed
  • 3/4 cup pineapple juice
  • 1/4 cup rum
  • 2 tbsp fresh lime juice
  • 2 tbsp canola oil
  • 1 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, crushed*


  1. Soak bamboo skewers in hot water for 30 minutes.
  2. Pat shrimp dry with paper towels. To prepare marinade, combine all remaining ingredients in a heavy zip-lock plastic bag. Add shrimp and squeeze bag to coat shrimp with marinade; seal bag. Let stand for 30 minutes.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove shrimp from marinade; discard marinade. Thread shrimp onto soaked skewers.
  5. Grill shrimp skewers over medium heat on natural gas barbecue until shrimp are pink and opaque, about 3 minutes per side. Do not overcook.
Nutritional analysis per serving:


119 calories, 3 g fat, 17.1 g protein, 2.8 g carbohydrate, 0 g fibre, 743 mg sodium