Sriracha-Buttered Shrimp, Pineapple & Vegetable Kebabs
![Recipe uses Sriracha Sauce](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_1000x2000_Sriracha-Squeeze-100x200.png)
Sriracha Sauce
Servings:
Makes 4 servings.
![Sriracha-Buttered Shrimp, Pineapple & Vegetable Kebabs](https://www.tabasco.com/wp-content/uploads/2017/09/Kebabs.jpg 320w)
Ingredients
![](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze.png 500w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-100x200.png 100w)
1 pound jumbo shrimp, peeled and deveined
1 red onion, cut into eighths
1 red bell pepper, cut into 1-inch pieces
1/2 of a pineapple, peeled, cored and cut into 1-inch pieces
2 limes, quartered
1/2 cup unsalted butter, melted
Preparation
Heat grill to medium-high heat. Thread shrimp, onion, pepper, pineapple and limes on 4 large or 8 small skewers.
In a small bowl whisk TABASCO® Sriracha Sauce into melted butter until thick and smooth. Place skewers on grill and generously baste with Sriracha-butter mixture using a brush. Continue basting and turning skewers every 2 minutes, until shrimp are cooked through and fruits and vegetables nicely glazed and colored, about 8 minutes.