Place in refrigerator to marinade while the below steps are being completed. We went with good old iced. Combine the pineapple juice the salad dressing tomato sauce sugar and mustard in a shallow dish. In a bowl place shrimp and add in 1 2 of butter mixture and seasonings. With a paring knife carefully slice each shrimp from tail to tip.
Cut slice of cheese into 12 small pieces. Place the shrimp brochette on directly on the grate turning at least once during the cook to obtain char on both sides. Drain the pineapple reserving 1 4 cup of juice. Heat the grill over medium high heat about 400 degrees. Clean and devein shrimp leaving the last section and tails intact.
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Wash and seed jalapeno and cut into a pieces about 1 2 inch x 1 2 inch squares. Where the shrimp vein was make a deep slit from tail to tip in each shrimp. We arrived and were seated quickly. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp. These are great to serve with bbq and fajitas.
These are great to serve with bbq and fajitas. Wash and seed jalapeno and cut into a pieces about 1 2 inch x 1 2 inch squares. Serve them over a salad alongside some rice and beans or cauliflower rice to keep it whole30. Cut slice of cheese into 12 small pieces. Shrimp brochette is great for serving a crowd as an appetizer but they are just as delicious for dinner also.
Stuff one small piece of cheese and one small piece of jalapeno into each shrimp. Place in refrigerator to marinade while the below steps are being completed.
