Serves 4

4 Thai Coconut Lime Callisons Seasoned Skewers
1/2 cup beer
1 lb very large shrimp (about 16 per pound), peeled and deveined
12 chunks (1 1/2-inch pieces) fresh pineapple
Salt and pepper to taste

Soak skewers in beer for 10 to 15 minutes.

Thread onto each skewer in the following order: shrimp-pineapple, using 1 piece of each. Repeat 2 more times and then add 1 more shrimp to secure the pineapple. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until shrimp are just cooked through, about 3 to 4 minutes per side.

Chef's Suggestions: Serve with steamed jasmine rice or pad thai noodles.

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