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  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon finely grated lime rind
  • 3 tablespoons fresh lime juice
  • 4 teaspoons butter
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced, seeded jalapeno
  • 1/4 teaspoon salt
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 fresh pineapple, peeled and cut into chunks
  • 2 teaspoons peanut oil
  • 8 (8- to 10-inch) bamboo skewers, soaked in water at least 30 minutes
  • Lime wedges


  1. Combine brown sugar,  lime juice, butter, ginger,  jalapeno and salt in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes, until syrupy.
  2. Toss shrimp and pineapple with peanut oil. Arrange 4 or 5 shrimp on each skewer, with pineapple chunks in between.
  3. Prepare grill. Grill skewers 2 minutes on each side, brushing with glaze.
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The recipe was originally published as Brown Sugar and Lime-Glazed Shrimp and Pineapple Kebabs on

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