Makes 4 servings

1 pound (about 35) raw, large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 teaspoon fresh mint, minced
1 scallion, minced
1 fresh pineapple, cored
8 bamboo skewers, presoaked in water

Mix together the oil, mint, parsley and scallion. Pour over shrimp, and toss to coat.

Cut pineapple into 1-inch chunks. Skewer each shrimp through the thick and thin end, alternating shrimp and pineapple. Fill skewers. Grill on a lightly oiled grill over medium heat. Cook for 3 to 4 minutes per side until the shrimp are opaque (white and pink).