GRILLED SHRIMP & PINEAPPLE SKEWERS

1/4 cup (60 mL) canola oil 12 large wild shrimp, peeled and deveined

1 large pineapple, cut into chunks about 3/4-inch (2 cm) thick

1/2 cup (125 mL) plain 0 per cent Greek yogurt

1 tbsp (15 mL) agave nectar 1 tbsp (15 mL) ground allspice

1 tsp (5 mL) ground cinnamon

1 lime, cut into quarters 1/4 cup (60 mL) crushed unsalted peanuts

2 sprigs cilantro, stems removed and leaves roughly chopped

Special equipment:

❚ 8 metal or presoaked wooden skewers

1. Preheat the barbecue to 375°F (190°C). Dampen some paper towels with the canola oil and rub the grill grate so that no food sticks to it.

2. Place one shrimp on a skewer, followed by a piece of pineapple. Repeat until you have three pieces each of shrimp and pineapple on a skewer, then make up the remaining skewers.

3. Place the skewers on the grill and cook for 2 to 3 minutes per side. Remove them from the grill and wrap them in aluminum foil to keep warm.

4. In a small mixing bowl, combine the yogurt and agave nectar with the allspice and cinnamon. Mix well and then transfer to a small serving dish.

5. Serve the shrimp on a platter, garnished with lime quarters, crushed peanuts, and cilantro.

Serves: 4