Platinum Chef

Ingredients

• RAW Shrimp, 26-30 per pound size
• Skewers, soaked in water to prevent burning prior to grilling
  
• Green & Red Bell Peppers, cut to 3/4″ pieces
• Pinapple Chunks, canned w/ juice
• Soy Sauce
• Celery Salt
• Garlic Salt
• Pepper

Preparation & Cooking

Remove shell and clean shrimp, set aside to drain dry. Chop red & green bell peppers to 1″ x 0.5″ pieces. Drain pinapple chunks but save the pinapple juice for grilling sauce. Carefully, place a mix-and-match combo of shrimp, bell peppers pieces, and pinapple chunks onto the skewers.

Preheat grill to 350 degrees C. Place skewers on a not too shallow dish and sprinkle some celery salt, garlic salt, and pepper onto the surface of the prepared skewers. Then, combine pinapple juice with soy sauce and brush the mixture onto the surface of the shrimp and bell peppers. Use a moderate amount of sauce mixture.

Place skewers onto the grill and cook for about 2-3 minues on each side, or until the shrimp turns pink. Remove from grill and serve immediately.