Cook the rice according to package instructions.
Once cooked, mix in the butter, lime juice and
cilantro.
Set aside until ready to serve with prepared shrimp.
Preheat smoker to 225 degrees.
Peel and devein shrimp, then add to a foil pan.
To both sides of shrimp, add melted butter and
sprinkle heavily with your favorite spicy barbecue
rub. Next, drizzle generously with honey.
Smoke shrimp for 45 minutes over hickory wood.
Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.
Grill shrimp over direct heat at 400 degrees for one
minute on each side.
Garnish shrimp with finely chopped cilantro.
Note: This portion of the recipe calls for overnight preparation.
Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.
Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.
Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.
Tip: When you see grill marks on the outside of the pineapple, it’s ready!
Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.
Ingredients
Directions
Cook the rice according to package instructions.
Once cooked, mix in the butter, lime juice and
cilantro.
Set aside until ready to serve with prepared shrimp.
Preheat smoker to 225 degrees.
Peel and devein shrimp, then add to a foil pan.
To both sides of shrimp, add melted butter and
sprinkle heavily with your favorite spicy barbecue
rub. Next, drizzle generously with honey.
Smoke shrimp for 45 minutes over hickory wood.
Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.
Grill shrimp over direct heat at 400 degrees for one
minute on each side.
Garnish shrimp with finely chopped cilantro.
Note: This portion of the recipe calls for overnight preparation.
Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.
Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.
Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.
Tip: When you see grill marks on the outside of the pineapple, it’s ready!
Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.