Garlic Shrimp and Pineapple Skewers

I made this for Mark's Father's Day meal and it did not disappoint. He absolutely LOVED it!! It had a little bit of a kick, but not overpowering. I did modify one of the skewers for the kids because I knew it would probably be a bit spicy for them (and it would have been). I served this with coconut rice (I will post recipe) and a mango, avocado, tomato salad (which Mark did not love). This recipe came from Better Homes and Gardens UltimateMexican Special.

Ingredients:
24 fresh or frozn large shrimp
1/2 cup olive oil
2 Tbsp finely choppped fresh cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3 oz guava paste, cut up (could not find so used guave juice)
4 tsp water
1 canned chipolte chile pepper in adobe sauce
2 Tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut into chunks (2 cups)

Thaw, rinse, pat dry shrimp. In a small bowl combine oil, cilantro, garlic, and cayenne pepper. Pour over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning bag occasionally. In food processor or blende combine guava paste (juice in my case), water (i used a little more), chile pepper, and red onion. Cover and process until almost smooth. Use slotted spoon to remove shrimp fro marinade and transfer to bowl with guave mixture; toss gently to coat. Add pineapple to shrimp mixture (do not leave pineapple with shrimp longer than 5 minutes or will make shrimp mushy). Alternately thread shrimp and pineapple on skewers. Grill for 6-10 minutes or until shrimp fully cooked. May brush extra guava mixture on skewers 1/2way through grilling (we did not do this).

*Do not put leftover pineapple in same container with shrimp or shrimp will become mushy

Jill