Think Hawaiian pizza on a wooden skewer, with a zesty pizza sauce for dipping. I made this today for my husband and the boys to snack on during the two Superbowl playoff games. J has been yelling at the television because the Colts appear to be losing, but I definitely didn’t hear any complaints about the Hawaiian Pizza Shrimp. J.B. actually closed his eyes when he put the first one in his mouth.
Though the shrimp skewers take about half an hour to assemble, the end result is worth it. Make sure you oil the grill and that you heat the grill to medium, not high — both these steps will help keep the bacon from sticking to the grill. For the dipping sauce, you can add a little sugar or honey if you prefer. I actually think it tastes better with a little bit of sweetness to balance out the acid of the tomato sauce, but I’m still in the middle of a New Year’s sugar detox.
HAWAIIAN PIZZA SHRIMP
Ingredients
For the dipping sauce
For the shrimp
- 24 jumbo shrimp peeled and deveined, tails on
- ½ fresh pineapple cut into ½-inch squares
- 8 slices center-cut bacon each cut into three equal lengths
- 24 wooden toothpicks soaked in water for 2 hours
Instructions
- First make the dipping sauce. Pour the can of tomatoes and puree into a medium bowl. Crush the tomatoes with your hands.
- Heat the olive oil a medium sauce pan over over medium high heat. Add the onions and garlic and saute until translucent, about 3 minutes.
- Add the tomatoes and puree to the pan. Add the basil, oregano, salt and pepper. Simmer on low for 20 minutes.
- While the dipping sauce is simmering, prepare the shrimp. Preheat the grill to medium.
- Lay a length of bacon flat. Place a shrimp in the center, and place a chunk of pineapple on top of the shrimp. Fold the bacon around the pineapple and shrimp, securing with a wooden toothpick.
- Oil the grate. Arrange the shrimp on grill. Cook for 4-5 minutes, flipping the shrimp over half way through cooking. When the bacon is fully cooked, remove the shrimp from the grill. Serve hot with dipping sauce.
