Ingredients:

• 1 pack Rainforest Extra-Large Shrimp, peeled and deveined

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small onion, cut into chunks

• 1 cup fresh pineapple, cubed

• 1–2 tbsp olive oil

Seasoning:

• 1 tsp jerk seasoning

• 1 tsp Old Bay seasoning

• 1 tsp pineapple teriyaki seasoning

Basting Sauce:

• 2 tbsp sweet chilli sauce (or preferred brand)

• 1 tbsp sriracha (adjust to taste)

Method:

1. Place the shrimp in a bowl and season with jerk seasoning, Old Bay, and pineapple teriyaki seasoning. Toss until evenly coated.

2. Soak wooden skewers in water for 15 minutes to prevent burning. Thread the shrimp onto the skewers, alternating with bell peppers, onion, and fresh pineapple.

3. Preheat oven to 375°F (190°C). Lightly grease a baking tray and arrange the skewers in a single layer. Brush lightly with olive oil.

4. Bake for 10 minutes, then remove from the oven, flip the skewers, and generously baste with the sweet chilli–sriracha sauce.

5. Return to the oven and bake for an additional 8-10 minutes, or until the shrimp are fully cooked and lightly caramelised.

6. Serve hot and enjoy as a quick, flavourful, and Lent-friendly meal or appetiser.

Notes:

• These kebabs pair well with rice, salad, or roasted vegetables.

• For extra heat, add more sriracha or a pinch of chilli flakes.

Recipe development: Toni-Ann Henry

Photography: Toni-Ann Bedassie