Shrimp and pineapple may remind you of a tired cliché combo found on every sticky Americanized Chinese menu in town. The pineapple, however, sweetly balances the fiery heat from the Thai dipping sauce used in this recipe. Meat and seafood kebobs are a great way to use purchased marinades and dipping sauces. Justina recently bought a jar of Wild Thymes Thai Chili Roasted Garlic Dipping Sauce. The sales clerk warned it was hot and indeed it was. Delicious and spicy, the way Thai food is intended to taste!

The clerk advised it would be delicious served over cream cheese with crackers. Good idea, but we wanted something more substantial for dinner, so we skewered up quickie kebobs using the condiment as a marinade for shrimp. I made a similar recipe last year using Bronco Bob's Raspberry Chipotle dressing for the marinade. Like the Thai dipping sauce, it was deliciously spicy and the pineapple added a pleasant contrast to the heat. The Soy Vay line of marinades would also be a tasty complement, too. You may prefer using seasonal stone fruits, pitted and halved, as a substitute for the pineapple.

Yield: 12 (10-12 inch) skewers
Cost: apx. $38.00
Marinate Time: 30-60 minutes
Active Time: 40 minutes

Ingredients
2 1/2-3 pounds raw, extra large (10-15 count) shrimp, shells removed and deveined
4 ounces Wild Thymes Thai Chili Roasted Garlic Dipping Sauce*, plus additional sauce to season cooked rice
2-3 assorted color bell peppers, cut into 1-inch pieces
1 pineapple, cored, cut into 1-inch pieces
12 ounces basmati rice
2 tablespoons chopped Thai basil, optional
2 tablespoons chopped cilantro, optional

*You may substitute the following marinade for the Wild Thymes Thai Chili Roasted Garlic Dipping Sauce:

2 teaspoons minced garlic

1-2 fresh hot chili peppers, finely chopped, red pepper flakes or red curry paste

1/4 cup freshly squeezed lime juice 

3 tablespoons fish sauce

1/2 tablespoon grated fresh ginger
1 teaspoon galangal paste or powder, optional

1 tablespoon finely chopped lemongrass

1. Always wear plastic gloves when handling hot peppers. Wash peppers then remove and discard seeds; finely chop and add peppers to dressing according to taste.
2. Red pepper flakes and red curry paste (available at Asian markets and some groceries) may be used for the heat as well.
3. Combine all ingredients well. Refrigerate until ready to use. May be made up to 24 hours in advance.

Directions

1. Marinate shrimp in 4 ounces dipping sauce or marinade for 30-60 minutes. If using bamboo skewers, soak in water while shrimp are marinating.
2. Cook basmati rice according to package instructions.
3. Preheat gas or charcoal grill to medium heat. Thread shrimp, pineapples and peppers on skewers. 

4. Place skewers on oiled grill. Basting with sauce, cook until the shrimp are just cooked through and pineapple and pepper are lightly charred, 6-8 minutes depending on heat of flame.
5. Add additional Thai dipping sauce or marinade to cooked rice, to taste. Serve kebobs over rice and garnish with Thai basil and cilantro, if using.