Shrimp with pineapple on skewers

Ingredients:

• 900 g large shrimp, peeled and deveined
• 450 g bacon strips, cut in half
• 0.5 cup thick teriyaki sauce
• 1 tbsp. chopped fresh ginger
• 1 tbsp. sugar
• 0.5 tsp crushed red pepper flakes
• A pinch of coarse salt
• 3 cloves garlic, crushed
• 2 green onions, thinly sliced
• Juice of half a lemon
• 1 fresh pineapple
• Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (and up to 2 hours)

Preparation:

1. Preheat oven to 200°C. Place a rack on a large baking sheet.
2. To prepare the marinadePour the teriyaki sauce into a bowl, then add the ginger, sugar, red pepper, salt, garlic, green onions, and lemon juice. Stir and set aside.
3. Cut the pineapple into chunks: trim off the top and peel, then slice the pineapple into wedges, removing the hard core, and cut the wedges into chunks. Refrigerate half of the chunks to serve as a snack.
4. Place a pineapple wedge on top of the shrimp, then wrap the entire thing in one of the bacon halves. Skewer the shrimp to hold everything securely, and place on a rack on a baking sheet. Assemble the remaining ingredients in the same manner. Brush each skewer generously with the marinade.
5. Bake the kebabs for 10 minutes. Remove them from the oven and brush with a second layer of marinade. Return the baking sheet to the oven and bake until the bacon begins to sizzle and the shrimp are cooked through, about 15 minutes.
6. Serve the kebabs hot or at room temperature. Divine!
   
   

   Cooking options

   
   Try these options: fry a few pieces at a time on a metal skewer;
   replace shrimp with large scallops;
   Grill the kebabs instead of using the oven, remembering to soak the skewers in water to prevent them from burning, or use metal skewers.