Pineapple Shrimp Luau Leis
|Canned pineapple chunks||14 Ounce|
|Soy sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Cooked shrimp||24 Large, cleaned|
|Macadamia nuts||1 Tablespoon, finely chopped|
|Flaked coconut||1 Tablespoon (For Garnishing)|
Drain pineapple; reserve juice.
Blend 1/4 cup pineapple juice, soy sauce, lemon juice, oil and mustard.
Pour over shrimp; cover and let stand for 30 minutes.
Soak eight bamboo skewers in water.
Alternate 3 shrimp and 4 pineapple chunks on each skewer.
Brush on remaining marinade.
Place on rack or in shallow pan.
Broil 2 to 3 inches from heat, turning and basting, for 3 to 5 minutes or until hot and lightly browned.
Sprinkle four skewers with nuts and four with coconut.