These shrimp skewers are an easy addition to your meal prep for an outdoor feast. You can build your skewers hours in advance and store them covered in the refrigerator until you’re ready to grill.
You can also replace the shrimp with sirloin steak or chicken breast.
18 medium or large wild caught shrimp
1 1/2 cups pineapple chunks (24 chunks)
2 tablespoons grass-fed butter or ghee, melted
1 teaspoon dried oregano
3/4 teaspoon flaky sea salt
Optional: Fresh parsley to garnish
Preheat grill to medium heat.
Assemble shrimp skewers: Alternate pineapple chunks with shrimp on each skewer. You should have 6 skewers, each with 3 shrimp and 4 chunks of pineapple. Set aside.
In a small bowl, mix melted butter or ghee, dried oregano and flaky sea salt. Generously brush each shrimp skewer, front and back, with butter mixture.
Grill for approximately 2 minutes on each side or until shrimp is opaque and fully cooked. Brush with more butter, garnish with optional chopped parsley and serve.