Jerk Shrimp Kabobs

• tablespoons olive oil or 2 tablespoons vegetable oil↗2 tablespoons
• teaspoons of dry jamaican jerk spice↗2 teaspoons
• teaspoon salt↗1⁄2 teaspoon
• lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp)↗1 1⁄2 lbs
• pieces fresh pineapple, 1 inch↗12 pieces
• red bell pepper, cut into 16 inch pieces↗1
• cup pineapple preserves↗1⁄4 cup
• tablespoons lime juice↗2 tablespoons

Step-by-step instructions

1. 1

   Heat coal or gas grill for direct heat.

2. 2

   Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.

3. 3

   Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.

4. 4

   Mix the preserves and lime juice; set aside.

5. 5

   Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.