½ cup SOOC Harissa Olive Oil
6 Tbsp SOOC Golden Pineapple Balsamic
1 Tbsp Honey
2 cloves Garlic, minced
1 Lime, juiced
1 tsp SOOC Lime Sea Salt
1 lb raw Shrimp, peeled and deveined
8 round slices Pineapple
4 Baby Bok Choy, halved lengthwise
¼ cup Cilantro, chopped
Whisk together the Harissa Olive Oil, Pineapple Balsamic, honey, garlic, lime juice, and Lime Sea Salt. Pour half the marinade into a large ziploc bag along with the raw shrimp. Let marinate in the refrigerator for at least 1 hour. Set the remaining marinade aside.
Once marinated, slide the shrimp onto wooden or metal skewers.
Preheat the grill over medium-high heat and brush the grates with oil.
Add the pineapple slices and bok choy to the grill and char, about 4 minutes per side. Remove from the grill and set aside on a serving platter.
Add the shrimp skewers to the grill and cook for 2 minutes per side. Remove and add to the serving platter.
To serve, drizzle the remaining marinade over top, garnish with cilantro, and enjoy!