Shrimp and pineapple kebabs with lime vinaigrette are a perfect combo of sweet and salty in this easy, summery recipe! A refreshing appetizer or light supper.
This cheery looking dish of shrimp and pineapple kebabs with lime vinaigrette is not only fun and easy to make, it is the perfect summery first course. Or, if you are me and the Southern husband and have just eaten your way through the entire southern portion of Vermont, it makes a light and low-calorie supper. Plus there is the pure fun of eating anything on a skewer! Ready to take your shrimp to the tropics? Let’s make it!
But first, here are my best recommendations for dining out in the Rutland/Manchester area of beautiful Vermont. I taste-tested them for the billionth time last weekend when we were up at the Vermont cabin soaking in the cool Vermont air and listening to the cows mooing. Our first stop was the outdoor lake-side bar at the Lake House Pub & Grille at Lake Bomoseen, where the view wasn’t half bad.
I had the fried clam strips and a margarita, and the Southern husband had the fried fish sandwich and ice water, because he is my beloved designated driver. The portions are delicious and generous, and we probably could have just split the scrumptious fried clams, but it was our first night so we went for broke.
The next morning we went to one of our very favorite breakfast places, The Pawlet Station. They do breakfast and lunch, and sometimes dinner (gotta love the Vermont schedules, so check first), and while you can sit outside, the Southern husband loves sitting at the pretty wooden inside counter so he can watch his breakfast being cooked before his very eyes.
They had Irish Eggs Benedict as a special, and since my Irish Eggs Benedict is one of his faves, he ordered that and was all kinds of happy. I had a bacon egg and cheese sandwich with a farm fresh egg and I was all kinds of happy. Then we went into Manchester and visited Hildene so I could pick up some goat cheese, and then we went back to the cabin to take naps. Ahhh…..
When suppertime rolled around, we went to Taps Tavern in Poultney. When I was a kid, the height of excitement was driving in from the farm to Poultney, usually to go to the bank, but who is arguing when you get to ride shotgun with your grandpa and all the windows rolled down? Taps wasn’t around back then, but they are now, and it’s super friendly joint with a very fun menu.
I had mussels steamed in beer and a margarita, and the Southern husband had steak tacos and ice water. You’d think I would share the designated driving, but he insists. My hero.
The next morning we went to my all time favorite Vermont eatery, which is Sissy’s Kitchen. With all due respect to the scrumptious breakfast sandwich at Pawlet Station, which I would have again in a heartbeat, Sissy makes hers with Vermont cheddar on a homemade ciabatta roll and OH MY GOODNESS. The Southern husband and I split one, sitting in the Vermont sunshine in Sissy’s back garden, and it was gone too fast for me to take its picture, so here is one of Sissy’s blueberry crumb tarts.
More napping. Then on our last night we went to our very favorite dinner spot, the Restaurant at the Barrows House in beautiful Dorset. The Southern husband had a glass of prosecco (I know! Thank goodness!), and I had their special margarita (so good!) and we split a caprese salad and the lobster roll. YUM.
Now we are back in beautiful New Jersey, and while we are eating light for the next little while to make up for all that Vermont deliciousness, I’m still keeping suppertime fun, including with these cute shrimp and pineapple kebabs with lime vinaigrette. And with that, I’ll leave you with the recipe – let me know if you have any other suggestions for interesting light suppers, because we are heading back up to Vermont at the end of the summer…
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Shrimp and Pineapple Kebabs with Lime Viniagriette
Prep Time: 10 minutes- Cook Time: 3 minutes
- Total Time: 13 minutes
Yield: 2 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
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Pin RecipeDescription
Shrimp and pineapple kebabs with lime vinaigrette are a perfect combo of sweet and salty in this easy, summery recipe! A refreshing appetizer or light supper.
Ingredients
- 8 large shrimp, peeled and deveined
- 1 Tbsp fresh lime juice
- 2 tsp honey
- 1 tsp olive oil, extra-virgin
- 1 tsp apple cider vinegar
- 1 tsp grainy mustard
- 1/8 tsp red pepper flakes
- 8 chunks fresh pineapple
- 4 medium cherry tomatoes, halved
- 1 cup butter lettuce leaves, torn
Instructions
- Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold water.
- Stir together the lime juice, honey, oil, vinegar, mustard, and crushed red pepper in a bowl until blended. Stir in the shrimp, pineapple, and tomatoes; gently toss to coat.
- Push the shrimp, pineapple, and tomatoes on 4 wooden skewers.
- Divide the lettuce between 2 small bowls and drizzle with the remaining vinaigrette.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Oh my lord, she is GORGEOUS! (Your daughter, not the shrimp.) (Okay, the shrimp too. Sheesh!)
I love how light and easy this is. My kind of friday night meal also!
Simple and delicious looking. As always, love your photography!
I like the simple recipe you have there. I am impressed with it and also the photography is beautiful.
Shrimp and citrus just naturally go together don’t they. If at all possible buy what is probably labeled wild shrimp much better quality texture and taste then farm raised products from South America ot South East Asia. Shrimp are listed as large at 30-35/lb and are your best value. Other then 38 years as a fishing captain I could be wrong
They do!! And thanks for the expert advice on wild shrimp – you are SO right! :)