Tastes Like Summer
Entrée
Yields1 Serving
Cilantro Lime Rice
 2 cups White rice
 2 oz Melted butter
 2 oz Lime juice
 ½ Bunch cilantro, chopped
Hickory Smoked Shrimp
 2 lbs Cleaned (16-20 count) shrimp
 4 oz Melted butter
 Honey, for drizzling
 Spicy barbecue rub, for seasoning
 Regular barbecue rub, for seasoning
 Cilantro, finely chopped, for garnish
 Hickory wood for barbecue smoking
Grilled Pineapple
 Pineapple spears
 Honey, for drizzling
 Black pepper, for seasoning
 3 oz Lemon juice
Cilantro Lime Rice
1

Cook the rice according to package instructions.

2

Once cooked, mix in the butter, lime juice and
cilantro.

3

Set aside until ready to serve with prepared shrimp.

Hickory Smoked Shrimp
4

Preheat smoker to 225 degrees.

5

Peel and devein shrimp, then add to a foil pan.

6

To both sides of shrimp, add melted butter and
sprinkle heavily with your favorite spicy barbecue
rub. Next, drizzle generously with honey.

7

Smoke shrimp for 45 minutes over hickory wood.

8

Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.

9

Grill shrimp over direct heat at 400 degrees for one
minute on each side.

10

Garnish shrimp with finely chopped cilantro.

Grilled Pineapple
11

Note: This portion of the recipe calls for overnight preparation.

12

Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.

13

Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.

14

Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.

15

Tip: When you see grill marks on the outside of the pineapple, it’s ready!

Plating
16

Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.

Ingredients

Cilantro Lime Rice
 2 cups White rice
 2 oz Melted butter
 2 oz Lime juice
 ½ Bunch cilantro, chopped
Hickory Smoked Shrimp
 2 lbs Cleaned (16-20 count) shrimp
 4 oz Melted butter
 Honey, for drizzling
 Spicy barbecue rub, for seasoning
 Regular barbecue rub, for seasoning
 Cilantro, finely chopped, for garnish
 Hickory wood for barbecue smoking
Grilled Pineapple
 Pineapple spears
 Honey, for drizzling
 Black pepper, for seasoning
 3 oz Lemon juice

Directions

Cilantro Lime Rice
1

Cook the rice according to package instructions.

2

Once cooked, mix in the butter, lime juice and
cilantro.

3

Set aside until ready to serve with prepared shrimp.

Hickory Smoked Shrimp
4

Preheat smoker to 225 degrees.

5

Peel and devein shrimp, then add to a foil pan.

6

To both sides of shrimp, add melted butter and
sprinkle heavily with your favorite spicy barbecue
rub. Next, drizzle generously with honey.

7

Smoke shrimp for 45 minutes over hickory wood.

8

Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.

9

Grill shrimp over direct heat at 400 degrees for one
minute on each side.

10

Garnish shrimp with finely chopped cilantro.

Grilled Pineapple
11

Note: This portion of the recipe calls for overnight preparation.

12

Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.

13

Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.

14

Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.

15

Tip: When you see grill marks on the outside of the pineapple, it’s ready!

Plating
16

Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.

Tastes Like Summer

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