Grilled Shrimp and Green Pineapple Skewers with Zucchini and Cascabel Chile, Passion Fruit, and Scallion Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 400 °F / 205 °C.

2. 2

   Toast the dried cascabel chile in a dry skillet over medium heat for 30 to 45 seconds per side, being careful not to burn it. Then place it in 120 ml hot water for 10 minutes to soften; drain well.

3. 3

   Blend or process the passion fruit pulp, softened cascabel chile, scallions, garlic, lime juice, olive oil, honey, salt, and black pepper until you have a thick, even marinade.

4. 4

   Place the shrimp, green pineapple, and zucchini in a large bowl. Add three quarters of the marinade and toss gently to coat everything. Reserve the remaining marinade for basting. Marinate for 15 to 20 minutes in the refrigerator.

5. 5

   Thread the skewers, alternating shrimp, green pineapple, and zucchini until all the ingredients are used. Discard any marinade that was in contact with the raw shrimp.

6. 6

   Clean and lightly oil the grill grates. Place the skewers on the grill and cook for 5 to 6 minutes on the first side. Turn, baste with the reserved marinade, and cook 5 to 6 minutes more, or until the shrimp are opaque and firm and the pineapple has caramelized edges.

7. 7

   Remove the skewers and let rest for 2 minutes. Serve hot, with any reserved marinade that did not touch raw seafood, or simmer it in a small saucepan for 1 additional minute before using it as a sauce.