Black-pepper Shrimp And Pineapple

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon grapeseed oil
• 2 tablespoons garlic, minced
• 2 1/2 tablespoons ginger, minced
• 8 scallions, chopped
• 1 1/2 tablespoons black peppercorns, crushed
• 1 1/2 tablespoons fermented black beans, rinsed, squeezed, and chopped
• 1/2 cup sweet soy sauce (kecap manis)
• 2 1/2 tablespoons soy sauce
• 3 3/4 tablespoons sugar
• 2 1/2 tablespoons lime juice
• 1 1/2 teaspoons salt
• skewer
• 24 large shrimp, deveined, tails left on
• 1 pineapple, peeled, cored, and cut into 1 inch chunks
• 1 cup pea shoots, chopped (watercress can be substituted)
• 1 cup jicama, cut into 1/2 inch dice

Recipe

• 1 black-pepper sauce heat the oil over medium heat in a skillet, add the garlic, ginger, and scallion, and sauté until golden.
• 2 add the pepper, and cook until it becomes fragrant, then add the remaining ingredients, and bring to a boil.
• 3 simmer for 2 minutes.
• 4 remove from heat, transfer to a blender, and purée until the sauce becomes medium smooth.
• 5 skewers heat one side of the grill to medium.
• 6 cook pineapple on the cool part of the grill until it is lightly caramelized.
• 7 remove, and assemble the skewers, alternating 2 pieces of shrimp and 3 of pineapple.
• 8 place over the coals, and grill until the shrimp start to turn pink.
• 9 brush both sides of the skewers liberally with the black-pepper sauce, and return to the grill to finish cooking.
• 10 toss the pea shoots and jícama together, and serve with the shrimp skewers.