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Home Stir-fry No Bean Chili Dip

Red Lobsters Lemon Basil Snapper Recipe

Ingredients

How to make it

  • 1. Brush both sides of salmon with olive oil and season with salt and pepper.
  • 2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
  • 3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
  • 4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
  • 5. Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
  • 6. Grill pineapple for 2–3 minutes per side or until there is good carmelization.
  • 7. Brush all items generously with the sweet chili sauce.
  • 8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

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The Cook

seafoodlover Chicago

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