Green Curry Shrimp and Pineapple Skewers

by Robert Cooksey, Master Chef

Avg. Score: 8.825

Tiger Tiger Green Curry Paste - 2 heaping tablespoons

Coconut Milk - one can

Shrimp - 1 lb. 16/20 shrimp (though larger might be better)

Pineapple - 1 fresh, very ripe

Put curry paste in pot on low heat for 5 minutes. Stir with wood spoon, flattening paste against skillet.

Add coconut milk, stirring occasionally. Meanwhile prep the other ingredients and get the charcoal ready.

Cut pineapple into 1 inch pieces. Alternately skewer shrimp and pineapple chunks to fill kebab.

When charcoal is ready (white coating of ash across all briquettes), grill kebabs on each side enough to get a quick, light char. This will depend on your grill, but should be no more than a couple minutes on each side.

Baste coconut/curry concoction across kebabs and rotate. Your goal is to get a nice char on pineapple and shrimp while basting with cococurrymilk before each rotation. I am sure to rotate at least twice in quick succession.

Pull from grill and serve. I like to serve them as a course at big BBQs that break up the orgy of sausages, burgers, steaks, and chicken with some light and acidic bites. They're also good over a nice pilaf.

Note: I didn't let the charcoal stay hot enough on this round and the char on the shrimp and pineapple suffered for it. I went light on the coals instead of adding enough to cover the entire bottom of the grill about 1.5 briquettes deep, which I should have done in retrospect since I was working on an unfamiliar grill whose heating behavior was not known.