• Soak wooden skewers in water for at least 30 minutes before grilling. (The longer the better).
• Mix together jerk seasoning in a large bowl and set aside.
• Mix together brown sugar glaze in a small bowl and set aside.
• Prep your pineapple! Slice the tip and bottom first so you have a flat surface to work on. Then slice the skin off using a large chef's knife. Then slice into 4 sections (around the tough center). And finally into 1-1.5" cubes. You will need about 28 cubes!

  You will have leftover pineapple. I suggest saving it or freezing it for smoothies or frozen margaritas later!
• Make sure shrimp are fully thawed. Pinch the tail end of the shrimp and carefully peel back the shell using the other hand making sure to leave the tail intact. It takes some practice but will get easier as you do it. Repeat with all shrimp.
• Add your shrimp and pineapple into the bowl of seasoning and toss well so they are fully coated.
• Preheat grill on high.

Let's Skewer!

• Thread shrimp onto your skewers in two parts starting with the top of the head and finishing with the tail. (See photos!) Then follow with a pineapple chunk, another shrimp, pineapple and shrimp. Repeat with all skewers.
• Slightly grease your grill. Add skewers so they are parallel with the grill grates. Grill for 2-3 minutes each side until the shrimp are cooked through. Brush skewers once you flip them with your brown sugar glaze.
• Remove from grill and finish with more glaze. Serve hot!