Jerk Shrimp Kabobs

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 teaspoons of dry jamaican jerk spice
• 1/2 teaspoon salt
• 1 1/2 lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp)
• 12 pieces fresh pineapple, 1 inch
• 1 red bell pepper, cut into 16 inch pieces
• 1/4 cup pineapple preserves
• 2 tablespoons lime juice

1. Heat coal or gas grill for direct heat.
2. Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
3. Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
4. Mix the preserves and lime juice; set aside.
5. Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.

olive oil, jerk spice, salt, shrimp, pineapple, red bell pepper, pineapple preserves, lime juice

Taken from www.food.com/recipe/jerk-shrimp-kabobs-92580 (may not work)