Tikbalang hot sauce's tropical and fruity notes pair wonderfully with these spicy shrimp skewers.
- 1 pound large shrimp, peeled and deveined
- 1/4 cup Tikbalang hot sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon grated fresh ginger
- 1 cup pineapple chunks
- Wooden skewers (soaked in water for 30 minutes)
- In a bowl, combine Tikbalang hot sauce, olive oil, honey, and grated ginger to create a marinade.
- Toss the shrimp in the marinade and let them sit for about 15-20 minutes.
- Thread the marinated shrimp and pineapple chunks onto the soaked skewers.
- Grill the skewers for 2-3 minutes per side, or until the shrimp turns pink and slightly charred.
- Serve the skewers with extra Tikbalang hot sauce on the side for dipping.