This easy Nashville Hot Chimichurri sauce will take your next protein from good to freaking amazing.
Spiceology’s take on a Nashville Hot blend is slightly sweeter, but still packs a punch of flavorful heat.
Don’t feel like chopping all those fresh herbs? You can also use our Chimichurri blend to save some time.
Maui Wowee Teriyaki Shrimp Kabobs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3 pounds uncooked shrimp
- 2 cups pineapple chunks
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons Spiceology Maui Wowee Teriyaki Rub
- 3 tablespoons oil (avocado is best)
- Teriyaki sauce
Instructions
- Preheat your griddle over medium heat. Remove the shells and tails from the shrimp. Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub.
- Thread the shrimp onto your skewers along with the pineapple chunks.
- Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.
- Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout, or they reach a minimum internal temperature of 120°.
