19 May Teriyaki Shrimp & Pineapple Skewers

Pairs perfectly with our Detour India Session Ale!

Makes: 6 skewers
Cook Time: 15 minutes 

Ingredients:

• 18 large shrimp, peeled & deveined
• 18 cubes of pineapple
• 1 tablespoon vegetable or canola oil
• 1 clove of garlic, minced 
• 1 teaspoon minced ginger
• ¼ cup low sodium soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil 
• 1 teaspoon cornstarch
• Sesame seeds, to garnish
• Fresh cilantro or parsley, roughly chopped 

Directions

1. Thread shrimp & pineapple alternately onto six wood skewers. Set aside while you prepare the sauce & heat the grill to medium heat.
2. In a saucepan over medium heat add the oil, garlic & ginger. Cook until fragrant, about 30 seconds. Whisk in the soy sauce, brown sugar, rice wine vinegar, sesame oil & cornstarch. Continue whisking until mixture slightly thickens, about 2 minutes. 
3. Arrange skewers on the grill. Cook for 2 minutes per side. Turn heat to low & brush both sides with prepared sauce. 
4. Transfer to serving plate. Garnish with sesame seeds & fresh herbs. Serve immediately.

Recipe by Marcella DiLonardo. (@modestmarce)