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Hawaiian Shrimp on Skewers

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Hawaiian Shrimp on Skewers
    Posted: 26 October 2012 at 10:08
 
 
 
The Sheraton Hotel also prepares Broiled Chicken Chunks on
Skewers with Tropical Fruit Combined with a skewer of Shrimp.
 
Photo Courtesy:
Public Domain Uncopyrighted 123 Rf.
 
 
 
 
 
Our 2nd honeymoon, was spent in the Sheraton Hotel, on Popu Beach on the island of Kauai in 1983.
One of the dishes that have stood out in my mind are the Shrimp on Skewers with tropical fruit.
 
It is such a small world, as there is a male member of Forum, who also spent his honeymoon at the same hotel many years later.
 
Here is the recipe.
 
HAWAIIAN SHRIMP ON SKEWERS WITH TROPICAL FRUIT ...
for 2:
 
1 pound of large shrimp
1 fresh ripe aromatic pineapple sliced in large thick cubes
1 just ripe large nice yellow banana sliced in large thick cubes
1 ripe Mango, peeled and sliced in cubes
1 large green bell pepper seeded and cut into large thick chunks
4 garlic cloves
2 shallots or small onions of choice
a few cherry tomatoes
1 small zucchini or courgette or ripe aromatic green melon peeled and cut into chunks
2 small chili pepper
 
1/2 tsp. orégano
salt and freshly ground green, rose and black peppercorns
1 tblsp. lime or lemon juice
Basil herb minced or Cilantro or Parsley
4 tblsps white wine of choice ( preferably a semi sweet variety: Gerwürtzaminer of Moscatel
 
In a bowl, combine the semi sweet white wine, lemon or lime juice, minced garlic, orégano, and the peppercorns ground. Add the shrimp and cover and place in refrig. for 3 hours. Allow marinating.
 
Then discard marinade of 3 hrs. and prepare 1/2 the amount of new marinade for basting.
 
On four skewers alternatively thread the shrimp with the tropical fruit and veggies. Place skewers on a broiler pan and broil 6 inches from the flame, and turn to prevent burning. 
 
Broil 6 mins. to 8 mins. approx. and base with fresh marinade.
 
This is a rainbow of color gorgeous plate and can be prepared with alot of versatility for seasonal availability.
 
 
THERE WERE 3 DIPS:  1 eight ounce package of cream cheese, or home made; 1 tblsp. milk, some tiny shrimp or crab meat flaked with 2 tblsps. scallion, 1 tsp. horse radish fresh, salt and 2 tblsps Sherry and toasted almonds.
 
If memory serves me correct, one was a chili pepper dip and the other a rasberry marmalade.
 
Perhaps, some home made Rose Marmalade would be delightful. See Section: Middle East and Turkey for my recipe.
 
 
ENJOY.
Margaux 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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