Recipe: Grilled Shrimp and Pineapple Skewers (Pinchos de camaron y pina)

GRILLED SHRIMP AND PINEAPPLE SKEWERS
(PINCHOS DE CAMARON Y PINA)

24 jumbo shrimp, peeled and deveined
3/4 cup olive oil
3 cloves garlic, minced
1 tablespoon finely chopped fresh cilantro
8 ounces guava paste*
1/4 cup water
1 shallot, finely minced
2 teaspoons chipotle puree or more to taste**
2 cups fresh pineapple chunks

If using wooden skewers, soak in water for 30 minutes.

Combine shrimp, oil and garlic in a large bowl, mixing well. Marinate for one hour in the refrigerator.

Place the cilantro, guava paste, water, shallot and chipotle puree in a blender or food processor and process until smooth.

Lift the shrimp out of the oil and add to the guava mixture. Add the pineapple and mix well. Marinate another five to 10 minutes. Do not overmarinate or the shrimp will become mushy.

Alternating with chunks of pineapple, thread the shrimp onto the skewers, folding each shrimp in half and pushing the point through both ends. Transfer the marinade to a small saucepan and simmer briefly.

Meanwhile, heat the grill to very hot. Grill the shrimp just until they are cooked through, about two minutes per side, basting frequently with marinade. Serve immediately or at room temperature.

*Guava paste or "jam" is sold in boxes or cans in Latin food stores. It's easy to use diced if chilled for 30 minutes.

**Use canned chipotles in adobo sauce. Puree contents of can in blender; 1 chipotle makes about one tablespoon puree.

Makes 4 to 8 servings
Source: Bistro Latino by Rafael Palomino