Honey Garlic Butter Shrimp Pineapple Skewers

• •
  3 tbsp Unsalted Butter
• •
  0.3 cup Honey
• •
  4 Garlic(12g)
• •
  2 tbsp Soy Sauce, Low Sodium
• •
  1 tbsp Lemon Juice, Fresh
• •
  1 lbs Shrimp
• •
  1 1 pinch salt (to taste)
• •
  1 1 Pinch Cracked Pepper (To Taste, Optional)
• •
  1 cup Pineapple
• •
  3 Lemon
• •
  2 tbsp Parsley, Fresh

Instructions

1. 1Soak wooden skewers in water for at least 20 minutes. While soaking, mince the garlic, cut the pineapple into 1-inch chunks, and pat the shrimp dry with paper towels, then season lightly with salt and pepper.
2. 2Melt the butter in a small saucepan over medium heat for 1–2 minutes until foaming. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the honey and soy sauce.
3. 3Simmer the sauce over medium heat for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and stir in the fresh lemon juice, then set aside.
4. 4Thread the shrimp and pineapple chunks alternately onto the soaked skewers, leaving a small gap between each piece. Brush both sides of each skewer generously with the honey garlic butter sauce.
5. 5Heat a large skillet or grill pan over medium-high heat for about 1 minute until the butter melts and foams. Working in batches, lay 3–4 skewers in the pan and sear for 3–4 minutes on the first side without moving them, spooning additional sauce over the shrimp as it cooks.
6. 6Flip each skewer and cook for another 3–4 minutes on the second side, spooning more sauce over top, until the shrimp are opaque and firm with no translucence remaining. Repeat with remaining batches.
7. 7Divide the skewers evenly into 6 airtight containers while still warm. Distribute the remaining sauce among the containers for dipping.
8. 8Garnish with fresh chopped parsley and store in the refrigerator for up to 3 days.