Shrimp And Pineapple Brochettes

1 pound large cooked shrimp, cleaned, thawed if frozen

1 cup pineapple cubes, about ½-inch each, drained and halved if using typical large canned chunks (grapefruit or orange may be used)

1 tablespoon prepared pesto sauce

1 tablespoon lemon or lime juice

1 teaspoon extra-virgin olive oil

black pepper

a pinch (1/8 teaspoon) kosher salt

chopped fresh mint, parsley or basil, optional

12 small or 8 large skewers, or 24 toothpicks if making appetizer bites

Cut shrimp into halves or thirds, depending on size of shrimp. Thread the skewers with alternating shrimp and fruit. Lay the skewers on a platter.

In a small bowl, add the lemon juice to the pesto sauce to thin it and stir. Drizzle the pesto mixture over the skewers, aiming mostly for the shrimp. Drizzle a few drops of olive oil onto the skewers. Top with freshly ground black pepper, the kosher salt and chopped herbs, if desired. Serve as a first course, an appetizer, or with a green salad for a light meal.

Serves 4

Nutrition information per serving: 130 calories; 35 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 145 mg cholesterol; 720 mg sodium; 1 g fiber; 4 g sugar; 16 g protein.

Melissa d'Arabian