1 (28 ounce) can crushed pineapple
3/4 cup butter
1 small onion, diced
1 (16 ounce) container sliced mushrooms
4 cloves garlic, crushed
1/2 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
1/2 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1 dash black pepper
Preheat grill for high heat.
In a medium bowl, mix crushed pineapple, butter, onion, mushrooms, garlic, salt, oregano, basil, crushed red pepper, sage, rosemary, salt, basil, oregano, tarragon, pepper and basil.
Lightly oil grill or grill rack.
Grill shrimp, red snapper, and eel 1 to 8 minutes or until almost opaque. Remove from heat and brush with flour to coat.
While shrimp are marinating, peel and slice onion. Mix with pineapple mixture until well coated. Place shrimp in a large bowl and toss with pineapple mixture. Place yellow onion slices on top. Pour shrimp mixture over shrimp. Drizzle with olive oil and toss to coat.
Grill shrimp for 5 to 6 minutes per side. Remove from grill and place on charcoal. Microwave shrimp and eggs, stirring, until eggs are cooked.
Remove shrimp from heat and place on a plate. Top with peas and vegetables. Arrange shrimp on charcoal. Brush with 1/4 cup of the pineapple syrup mixture. In a separate small bowl, mix the remaining pineapple syrup and 1/2 cup olive oil. Drizzle mixture on all of the shrimp.
Turn the charcoal over and brush with remaining pineapple syrup mixture. Place shrimp on the heated grill. Garnish each serving with 1/2 teaspoon dried rosemary, 1/2 teaspoon dried tarragon, 1/4 cup crushed pepper, 1/4 cup crushed red pepper and 1/4 cup crushed red pepper.
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