These bite-sized yummies will be a big hit with your party guests! To make them go a little further, you could thread fresh or grilled colored peppers onto the skewers with them. We found that the taste of the sweet colored peppers was a perfect counterpoint to the shrimp.
- Peeled, uncooked shrimp
- Olive Oil
- Pineapple jam (I use sugar-free)
- Soy Sauce
Get out a large skillet, preferably nonstick.
Melt the butter in the skillet. I used about 2 tablespoons per 1 pound of shrimp. While it’s melting, add a tablespoon of minced garlic and a tablespoon of olive oil.
With the skillet on medium, add the shrimp. Cook about five minutes (depending upon the size of your shrimp) or until the meat of the shrimp has turned a lovely opaque color (more whitish than anything). Sacrifice and taste one, if you have to do so to ensure doneness. That’s rough on you, I know.
Turn the heat down to low. Add a tablespoon or two of pineapple jam and a tablespoon of soy sauce. Stir well and cook until heated through. Cut up your peppers and snip a few chives for garnish. Thread them on little skewers in whatever way your creative desires direct you. Be sure to leave a little space between each skewer of shrimp. It’s like paintings in an art gallery. You don’t want to hang them too close together because it’s more difficult to appreciate their beauty.
Olive boats can be great containers for bite-sized appetizers. Lord knows since I despise olives mine aren’t being used for anything else!