Grilled Shrimp and Pineapple Skewers

• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 1/2 cup light-brown sugar
• 1/4 cup rice-wine vinegar
• 1/4 cup lime juice
• 1 tablespoon freshly grated peeled ginger
• 1/4 cup chopped fresh basil
• Pinch of kosher salt
• 1 1/2 pounds extra-large shrimp, peeled and deveined
• 1 large pineapple, peeled, cut into 1-inch chunks
• Twelve 10-inch bamboo skewers, soaked in water for 30 minutes

1. Melt the butter and cook the garlic in a saucepan set over medium heat.
2. Once you can smell the garlic (about 1 minute), add the brown sugar, rice-wine vinegar, lime juice, ginger, basil, and salt.
3. Stir, and bring to a low simmer; let it cook and reduce until the sauce is just syrupy, about 8 to 11 minutes.
4. Set this glaze aside to cool.
5. Thread the shrimp and pineapple on the soaked skewers so you have two shrimp and three pieces of pineapple on each skewer, alternating between the shrimp and pineapple chunks.
6. Heat your grill to medium-high heat.
7. Brush the grates with some vegetable oil with a clean tea towel.
8. Grill the skewers for 5 to 8 minutes per side.
9. Brush the skewers with the glaze for the last 2 minutes of cooking.
10. In Daddy Miltons honor, the day before, you can soak the skewers and skewer the shrimp, make the patties, and make the Comeback Sauce, the coleslaw, and the potato salad.
11. But the corn, the onion rings, dessert, and drinks are all easy to pull together at the last minute.

butter, garlic, lightbrown sugar, ricewine vinegar, lime juice, freshly grated peeled ginger, fresh basil, kosher salt, shrimp, pineapple, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-and-pineapple-skewers-384036 (may not work)