The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Grilled Shrimp and Pineapple Skewers

By Emily Fry

Staff Writer

With the summer officially coming to a close, now is the perfect time for one last barbecue. Instead of just going for hamburgers and hot dogs, why not try something different?

1 lb uncooked jumbo shrimp

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½ of a fresh pineapple

6 Tbsp orange marmalade

1 Tbsp soy sauce

1-8.8 oz pouch long grain rice

¼ cup snipped fresh cilantro

  1. Peel and devein shrimp; thread on four skewers.  Cut pineapple in four crosswise slices; core, if desired, and cut each slice in quarters to make 16 small wedges.  Thread on four skewers.  In small saucepan combine four tablespoons of the marmalade, ½ cup water and the soy sauce.  Brush some of the marmalade soy sauce mixture on shrimp and pineapple.
  2. Place skewers on rack of an uncovered grill directly over medium heat.  Grill 8-10 minutes, turning once, until shrimp are opaque and pineapple is heated through.  Remove from heat, cover to keep warm.
  3. Return remaining marmalade-soy sauce mixture to saucepan and bring to full boil; cook rice according to package directions.
  4. Transfer rice to serving bowl; stir in remaining two tablespoons marmalade and cilantro. Serve skewers with the rice and boiled marmalade-soy sauce mixture.

Recipe adapted from Better Homes and Gardens, June 2010

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