The weather is warming up in Los Angeles (it was 96F last week!!). I was dying but luckily it’s now back to reasonable temperatures. We’ve busted out the grill a couple of times already and I can’t wait for grilling season to officially begin.

This recipe works in the oven or on the grill. I’ve tried it both ways a couple of times and they’re equally tasty. Really, I’ve been in love with this marinade- I’ll marinade shrimp before sautéing and then put ‘em in lettuce wraps. Still so good!

This recipe is also a great option for outside bbqs or just as an appetizer. I like to pair it with guacamole and have it be a flexible recipe that’s on the healthier side!

Shrimp Pineapple Skewers

Let these chipotle shrimp pineapple skewers be the highlight of your barbecue menu! Bonus: they can be cooked in the oven or on the grill. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Shrimp:
• 1 pound shrimp, peeled and deveined
• Juice from 1 lime
• 1 teaspoon chipotle chile pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne (decrease or skip if you’re adverse to spice)
• Pinch of salt
• 1/2 pound pineapple, diced
• 1/2 red onion chopped
• Skewers, soaked for an hour or so.
• Guacamole:
• 1 avocado, halved and pitted
• 1/4 red onion, diced
• Juice from 1 lime
• Pinch of salt

Directions

1. To Make the Shrimp: Preheat the oven to 400 degrees F. To a bowl, add the shrimp, along with the lime juice, chipotle chile pepper, garlic powder, cumin, ground cayenne and salt. Mix until the shrimp are completely coated.
2. To skewers, alternating, add the shrimp, pineapple and red onion. Transfer to a baking sheet. Alternatively, you can cook these over a high flame on the grill. If you do it this way, you’ll have to cook the shrimp for about 2 to 3 minutes on each side.
3. Transfer the oven to cook for about 15 minutes, rotating them at the 7 minute mark.
4. To Make the Guacamole: To a small bowl, smash together the avocado, red onion, lime juice and a few pinches of salt.
5. Serve the shrimp with the guacamole on the side for dipping!

Yield: Serves 4 (as an appetizer)

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.