Shrimp Pineapple Kebabs

Yesterday was our neighborhood Halloween party. I was supposed to go as a beer girl, but my costume (which I ordered from Ebay) never showed up! Sniff, sniff, sniff. So, instead of going as nothing, I decided not to go. I know, I know total party pooper! My husband was trying to encourage me to still go, but this brings me to revealing my personality…

Bare with me for a sec, I promise I will get to it…..

My philosophy professor in college once asked us to write up a brief essay on whether or not we have an open or closed door policy on meeting new people. My answer was neither, I am a revolving door. A revolving door? Yes, I am a revolving door because I am indifferent to people. From my past history, I have a general distrust for people, not really letting them inside until I have evaluated them completely. So, I make them rotate and rotate and rotate until I trust them. Some people get to know me right away, but the majority see only glimpses of me, which is unfortunate because I am loving and funny as shit! My husband is very social, which has helped, but I still go through periods where I am very standoff-ish. Sorry, sorry, sorry….in terms of break up words…..it is not you, but my lame donkey ass!  

All right, so what the heck does this have to do with the Halloween party. Well, large parties put my revolving door mentality into overdrive. Unless it is my own party, the room is filled with people that I do not know or who I do not completely trust. The whole experience puts me into stimulation overload because my brain goes into scanner mode and evaluates the actions, mannerisms and intent of everyone in the room. Sounds kind of crazy, but it can be too much for me! I am not anti-social, but I would much rather be in smaller gatherings or something that involves sports or fishing then I am on my game. Otherwise, I can get really quiet and want to get the heck out of dodge! Ya, so since I didn’t have a costume I didn’t want to stand out for not having costume and didn’t really want to get pushed it my revolving door policy. 

So, if you have ever wondered why I go off for runs by myself or am more independent it is me recharging my batteries and just being me. I am fueled more by independence than social settings. This all used to make me a little self-conscious, but now I just frankly don’t care. I am who I am and lots of people love me. Recognizing all of this, has just allowed me to interact in different ways and try to overcome my shortcomings. Booyah, there you have it, Jess disclosed! 

Enough of philosophical and psychological analysis of myself :) Let’s get down to business….food! This recipe is fresh, delicious and friendly on your waste line. Even though it says it serves four people, it will really only serve two if you have a hungry, hungry hippo husband like I do! I will trade you grocery bills any day of the week! 

Shrimp Pineapple Kebabs
Serves 4
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
Cilantro Lime Cauliflower Rice
  1. 1 Head Cauliflower
  2. 2 C Cilantro, chopped
  3. 1 tbsp Palm Oil Shortening or Coconut Oil
  4. 1 tsp Salt
  5. 1 tsp Pepper
  6. 1 Lime, juice
Shrimp Pineapple Kebabs
  1. 2 lb. Shrimp, peeled
  2. 3 C Fresh Pineapple, 1 inch chunks
  3. 2 Medium Red Onions
  4. 1 Lime, juice
  5. 1 Lemon, juice
  6. 1 tbsp Garlic, chopped
  7. 1 tsp Ginger, crushed
  8. 2 tsp Salt
  9. 1 tsp Pepper
  10. 1/3 C Olive Oil
  11. 1/3 C Agave Nectar
  12. Bamboo Skewers
Directions
Shrimp Pineapple Kebabs
  1. Add all kebab ingredients (except bamboo skewers) to a large bowl.
  2. Marinate 30 minutes.
  3. Soak bamboo skewers in water while kebab mixture is marinating.
  4. After 30 minutes, place pineapple, shrimp and onions onto the skewers.
  5. Heat oven to broil or grill to medium high heat.
  6. For oven, place shrimp kebabs on a roasting pan (put 1/2 inch of water in bottom of pan) and cook for 2-3 minutes on each side. For grill, cook for 2-3 minutes on each side.
Cilantro Lime Cauliflower Rice
  1. While the kebabs are marinating, remove the florets from the head of cauliflower. Shred into small rice sized pieces with a food processor.
  2. As the kebabs are cooking, heat up oil over medium heat. Add in the shredded cauliflower, cilantro and lime juice. Cook for approximately 6-8 minutes. Season with salt and pepper to taste.
  3. Serve the shrimp pineapple kebabs over the cauliflower rice.
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