Grilled Cajun Prawn Kabobs with Pineapple

Ingredients

• 1 lb prawns or large shrimp (about 20) (fresh or frozen)
• 1 tbsp avocado oil (or other oil with a high-smoke point)
• 1 tbsp Cajun seasoning mix (homemade or store-bought)
• 10 cubes fresh pineapple
• fresh oregano leaves (for garnish)

Instructions

1. 1

   Soak wooden skewers: If using bamboo skewers, soak in water to prevent burning on the grill.

2. 2

   Dry prawns: Rinse prawns (or large shrimp) and pat dry. Leave the tails on.

3. 3

   Season: Combine oil with Cajun seasoning mix and toss with prawns. Refrigerate while you cut the pineapple.

4. 4

   Cut pineapple: Using a sharp knife and a cutting board, remove the crown and bottom of the pineapple. Trim off the outer skin, then remove the eyes with a small paring knife. Stand the pineapple up on its bottom. Slice it from top to bottom into quarters, then remove most of the center core. Slice into triangles or cubes. Refrigerate leftover pineapple and save for another use.*

5. 5

   Skewer: Place the prawns and pineapple wedges on skewers, alternating in a pattern.

6. 6

   Grill over high heat for 2-3 minutes on each side, or until prawns are no longer translucent. Avoid overcooking, as prawns will become tough and rubbery.