Tina B.'s Shrimp and Pineapple Kebobs with Goat Cheese and Brown Rice

This cook met the challenge! Tina managed to come up with dinner, dessert (brazil nut drops) and refreshments (fresh lemonade)!

1 lb jumbo shrimp, peeled and deveined
1 small pkg. goat cheese
2 T baking cocoa
1 cup toasted brazil nuts
6 fresh lemons

You also get to use water, oil, salt and pepper and up to three other ingredients. Tina's three extra ingredients were Splenda (divided use), 1 cup cooked brown rice and 1 large can pineapple chunks.

Cut lemons in half. Using a juicer, juice all the lemons except for 1/2 of one to make lemonade. Add Splenda to taste. Refrigerate to chill.

Chop the brazil nuts coarsely in a food processor. Mix Splenda, baking cocoa, a few drops of oil, and water together to make a thick dough. Drop by teaspoonfuls onto a lightly oiled cookie sheet. Place in preheated 300° oven for about 7 minutes. Turn oven off. Let the nut drops stay in the oven til it cools.

Toss shrimp and pineapple with remaining 1/2 lemon, a little pineapple juice and a little oil. Load onto skewers and grill a few minutes on each side.

When cooked, remove shrimp and pineapple from skewers. Serve the shrimp and pineapple over the brown rice and garnish with crumbled goat cheese. Serve with a nice tall glass of lemonade and have the cocoa nut drops for dessert.

Find Tina here: http://belleoftheball.gather.com/


Are you up for a challenge? Submit a list of five ingredients to Cook's Challenge, or take one of the previously submitted lists and create a working recipe!

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