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Maui Luau Shrimp & Salmon
Sent in by Kelly Shipanok, Thanks
I was looking for a yummy seafood recipe to cook for my friend who was coming to town. So I figured I couldn't go wrong with the Red Lobster website. I found this there and both her and I absolutely loved it! I was so happy with the way it came out!

4-5 to 6 oz. skinned salmon fillet
24-26 to 30 count peeled shrimp
4-bamboo skewers (soaked in water for 1015 minutes)
8-fresh pineapple half moons (super sweet variety)
Olive oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Brush both sides of salmon with olive oil and season with salt and pepper
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end
Brush both sides with olive oil and season with salt and pepper
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half
Brush both sides with olive oil
On a medium heated grill, place the salmon flesh side down
Grill approximately 67 minutes per side or until the fish reaches 150*F
Grill shrimp approximately 34 minutes per side or until 150*F
Grill pineapple for 23 minutes per side or until there is good carmelization
Brush all items generously with the sweet chili sauce
To serve, place the pineapple at the top of each plate and crisscross
Top the pineapple with a scoop of your favorite rice
Crisscross the salmon and the shrimp skewer on top of the rice
Sprinkle with fresh parsley and serve with your favorite vegetable

Serves 4