Method
- 01
Soak wooden skewers in water for at least 30 minutes to prevent charring on the grill.
- 02
In a small bowl, whisk together your yuzu kosho paste, olive oil, honey, and minced garlic until smooth.
- 03
Pat your shrimp dry with paper towels. Thread them onto the soaked skewers, leaving a small gap between each shrimp to allow heat to circulate and prevent overcooking.
- 04
Place the shrimp skewers in a shallow dish and pour the marinade over them, turning to coat evenly. Marinate for exactly 15 minutes at room temperature. Do not marinate longer — shrimp can become mushy.
- 05
While shrimp marinates, preheat your grill to high heat (about 450-500°F). If using a grill pan, heat it over high heat until a drop of water sizzles immediately on contact.
- 06
Prepare the pineapple for charring by lightly brushing both sides of your pineapple rings with a tiny amount of olive oil.
- 07
When grill is ready, place your pineapple rings directly on the grates and grill for 3-4 minutes per side until deep caramel char marks form. Transfer to a cutting board and let cool slightly.
- 08
Dice the charred pineapple into bite-sized pieces and place in a bowl. Add your diced red onion, minced jalapeño, fresh cilantro, and juice from your limes. Season with sea salt to taste and set aside.
- 09
Remove shrimp skewers from marinade, allowing excess to drip off. Place directly on the hot grill grates, spacing them 2 inches apart.
- 10
Grill for 2-3 minutes per side until shrimp turn from translucent to opaque pink and develop light char spots. Do not flip more than once — overcooking causes shrimp to become tough and rubbery. Remove from grill immediately.
- 11
Arrange the grilled shrimp skewers on a serving platter. Spoon your charred pineapple salsa over and around the skewers.
- 12
Garnish with fresh microgreens and lime wedges. Serve immediately while shrimp are still warm.
