Ingredients:

16 cherry tomatoes, whole
4 zucchini, sliced 1/2-inch
2 onions, peeled and sliced
2 red bell peppers, seeded and cubed
4 pounds shrimp, unpeeled

Methods:

1. Preheat grill.
2. Alternate pieces of tomato, zucchini, onions and red bell peppers on barbecue skewers.
3. Place on barbecue grill and cook until nearly done, about 10 minutes.
4. Add shrimp to the skewers and cook until the shrimp begins to curl and turn a bright pink.

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Ingredients:

1 fresh pineapple
1/2 cup chopped bell pepper
3 green onions, chopped
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon fish sauce
1/2 teaspoon turmeric
1 tablespoon water
2 tablespoons peanut or vegetable oil
1 pound small shrimp, shelled and deveined
2 garlic cloves, finely minced
5 cups cooked rice
1/4 cup finely chopped fresh cilantro, chopped

Methods:

1. With a sharp knife, carefully cut the top and bottom off the pineapple. Remove the shell, cutting enough to just remove the “eyes”. Cut pineapple in quarters and remove the core. Cut up enough pineapple into 1/2-inch pieces to measure 1 1/2 cups. Set aside. (Serve the remaining pineapple as an accompaniment with the meal.)
2. In a bowl combine the pineapple pieces, bell pepper, and green onions. Set aside.
3. In another bowl whisk together the soy sauce, sugar, fish sauce, turmeric, and water. Set aside.
4. In a wok or heavy skillet heat 1 tablespoon of the oil over medium-high heat until it is hot, and stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, (do not over cook) and transfer to a bowl.
5. Heat the remaining oil over medium-high heat the same as above and stir-fry the garlic for 5 seconds.Add the rice and stir-fry the mixture for 1 minute, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute.Add the pineapple mixture and the shrimp, stir-fry for another minute, or until heated through.Remove from heat and stir in the cilantro.

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