Island Shrimp And Pineapple Skewers With Rum Butter Sauce

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This is an emeril lagasse recipe. i've made it many times. The rum butter sauce is soooo goood.

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Steps

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In a bowl , combine lime juice , oil , ginger , garlic , and pepper flakes.

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Add the shrimp and pineapple chunks , toss to combine.

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Let marinade while grill heats up , about 15 minutes.

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Prepare grill with medium coals.

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Wrap shrimp with prosciutto.

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Alternately thread the pineapple chunks and the wrapped shrimp onto skewers.

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Grill until shrimp are cooked and the pineapple chunks are brown around the edges.

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Make the sauce in a medium sauce pan by combining the rum , shallots , ginger.

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Bring to a boil.

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Reduce heat and simmer until reduces to 3 tablespoons in volume.

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With heat on low , whisk in the butter , 1 tablespoon at a time.

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Continue until all the butter is incorporated and the sauce coats the back of the spoon.

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Be careful to not allow it to get too hot and allow the sauce to break down.

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Season with salt and cayenne , stir and remove from heat.

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To serve: transfer shrimp and pineapple from the skewers to a platter.

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Sprinkle with cilantro and serve with rum butter sauce'.

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Ingredients

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fresh lime juice, olive oil, fresh ginger, garlic, crushed red pepper flakes, shrimp, prosciutto, pineapple, bamboo skewers, shallots, dark rum, unsalted butter, salt, cayenne pepper, fresh cilantro