Bacon wrapped shrimp and fresh pineapple are grilled up and served alongside a spicy Szechuan Greek yogurt sauce for a light and easy dinner idea bursting with flavor!
Course Main Dish
Author Danielle Green
1lb.extra large raw shrimppeeled and deveined
½c.plain non-fat Greek yogurt
Peel and core the pineapple and cube it into 1 inch pieces. Cut the slices of bacon into thirds lengthwise.
Wrap each shrimp tightly with a third slice of bacon. Using wooden skewers that have soaked in water for an hour or metal skewers, add the bacon wrapped shrimp and chunks of pineapple alternatively to the skewers. There should be three shrimp and three pieces of pineapple on each skewer.
On a hot grill or saute pan over high heat, add the skewers and cook for 2 minutes on each side, or until the bacon is crisp and the shrimp are pink.
Meanwhile, stir the Greek yogurt and szechuan sauce together in a small bowl and store refrigerated.
Serve the skewers immediately with the dipping sauce.