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  • Grilled Shrimp

Perfect for your summer bbq! California parkling wines beat the heat and play well with almost any grilled food. We especially love pairing our Ultra Brut with these delicious grilled shrimp and pineapple skewers.

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  • 1 pound or 24 extra large shrimp, peeled & deveined
  • 1 fresh ripe pineapple, cut into 1" chunks
  • 24 cherry tomatoes1 large red bell pepper cut into 1 inch square pieces
  • 1 large red onion peeled and cut into 1 inch square pieces
  • 8 wooden skewers, soaked in water for at least 30 minutes
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp. siracha sauce (or more if you like it spicy!)
  • Juice of 1 medium lime
  • 1 tsp. minced ginger
  • 1 teaspoon minced garlic


Alternating ingredients, thread the shrimp, pineapple, peppers, onions, and tomatoes on the skewers.

Whisk together the marinade ingredients and pour into a large Ziplock bag.

Carefully place the threaded skewers into the bag and seal shut. Ensure the skewers are well coated.

Place the bag into a large glass baking dish in case of leaks. Place in the refrigerator for 45 minutes or longer--up to three hours.

To cook, heat a clean grill to medium heat.

Remove skewers from the bag. Grill for approximately 3-4 minutes, flip and brush with marinade. Grill for another 3-5 minutes or until shrimp start to curl and turn pink, careful not to overcook.

Serve over coconut rice or on a bed of mixed greens with a ginger vinaigrette.