Grilled Thai-Style Shrimp With Pineapple - cooking recipe

Ingredients

3 tablespoons water
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh basil, chopped
1 tablespoon sugar
1 tablespoon rice vinegar
1 red chili pepper, preferably thai stemmed, seeded, and minced (see note)
shrimp
2 tablespoons table salt
2 lbs extra-large shrimp (21 to 25 per pound)
2 tablespoons extra virgin olive oil
2 cups pineapple, fresh, cut into 1-inch chunks
1 lime, cut into wedges

Preparation

For Dipping Sauce: Mix the water, fish sauce, lime juice, basil, sugar, vinegar, and chile in a small bowl. Set aside.
For Shrimp: Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water. Open the back of the shells with manicure scissors and devein if desired. Toss the shrimp and oil in a medium bowl to coat.
For Gas Grill: Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
Thread the shrimp and pineapple on skewers. Grill the shrimp, covered, for gas grill, turning the skewers once, until the shells are barely charred and bright pink, 5 to 7 minutes.
Serve immediately, passing the dipping sauce and the lime wedges.
Skewering Shrimp with Pineapple: Thread the tail of the shrimp, then a chunk of pineapple, and finally the head of the shrimp onto a skewer, so that the shrimp forms a half-circle around the pineapple.