3 tablespoons dark brown sugar
1/2 teaspoon finely grated lime rind
3 tablespoons fresh lime juice
4 teaspoons butter
1 tablespoon minced fresh gingerroot
2 teaspoons minced, seeded jalapeno
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 fresh pineapple, peeled and cut into chunks
2 teaspoons peanut oil
8 (8- to 10-inch) bamboo skewers, soaked in water at least 30 minutes
1. Combine brown sugar, lime juice, butter, ginger, jalapeno and salt in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes, until syrupy.
2. Toss shrimp and pineapple with peanut oil. Arrange 4 or 5 shrimp on each skewer, with pineapple chunks in between.
3. Prepare grill. Grill skewers 2 minutes on each side, brushing with glaze.
Recipe by Laraine Perri, a food writer in New York City.
Nutritional facts per serving: 349 calories, 13g fat, 226mg cholesterol, 30g protein, 29g carbohydrates, 2g fiber, 360mg sodium