I’m thrilled to be teaming up with Austin, Texas based Stubb’s Legendary Bar-B-Q for today’s recipe: BBQ Shrimp Pineapple Skewers with Avocado Dipping Sauce and Stubb’s BBQ Sauce. Stubb’s is the No.1 premium Bar-B-Q sauces, rubs and marinades in the country. Lucky for us, they are available in 85 percent of grocery stores nationwide, so you can easily pick them up whenever you run out.
What I love so much about this company is that it started as a small family business and grew to what it is today. Being a small business owner myself, I appreciate the hard work that goes into building a brand from grass roots and watching the success it has in gaining national recognition. Even to this day, Stubb’s grandson and brand ambassador, Rocky Stubblefield, carries on the family tradition of creating great barbecue that he learned as a child growing up in Lubbock, Texas, and working with his grandfather at the famous original Stubb’s restaurant.
May is national BBQ Month and many of us will be firing up the grill in celebration of Memorial Day. If you’ve got a date on the books to celebrate, add this BBQ Shrimp Pineapple Skewers with Avocado Dipping Sauce recipe to your menu. It’s quick, super easy and flavorful. I’m using it as an appetizer, but this BBQ Shrimp Pineapple Skewers with Avocado Dipping Sauce recipe could easily be turned into a dinner meal by serving it over rice or a big salad.
BBQ Shrimp and Pineapple Skewers with Avocado Dipping Sauce and Stubb’s BBQ SauceSERVES 4 PrintDownload
- BBQ Shrimp and Pineapple Skewers :
- 1 lbs of shrimp, peeled and deveined
- ½ cup of Stubb’s Sweet Heat BBQ Sauce
- ½ cup fresh pineapple chunks
- 8 long wooden skewers
- 1 Tablespoon of coconut oil, divided
- Avocado Dipping Sauce :
- 1 avocado
- 1/8 cup of sour cream or Greek yogurt
- 2 Tablespoons of fresh, chopped cilantro
- 1 clove of garlic, minced
- juice of 1 lime
- salt to taste
- 1/8 – 1/4 cup of water
- Toss the peeled and deveined shrimp with the BBQ in a bowl. Cover and refrigerate for about 30 minutes to an hour. This can also be done a day ahead.
- Submerge the wooden skewers in water for about 10 minutes before building the skewers.
- Take the wooden skewers out of the water and gently pat them with a cloth or paper towel. Layer the shrimp and pineapple on the skewers.
- Heat up a cast iron skillet or grill pan with half the tablespoon of coconut oil to medium heat.
- Place about 4 skewers at a time in the pan. Cook for about 3 minutes on each side until the shrimp are done and begin to show grill marks. Repeat with the other half tablespoon of coconut oil and remaining skewers.
- Serve with the avocado dipping sauce.
- To make the Avocado Dipping Sauce, place the avocado, lime juice, Greek yogurt, garlic clove, cilantro, salt and 1/8 cup of water into a small food processor. Blend until smooth. If you’d like for it to be a bit thinner, add the remaining bit of water. Taste to adjust the seasoning if need be.