The Firefly Tea: Shrimp Skewers with Pineapple and Pepper

These Shrimp Skewers could be grilled but timing is imperative and the risk is great that the shrimp will be over-grilled. It is really easier to use a big pan and cook them in several batches.

2 pounds shrimp, 26-20 count, peeled and deveined
3 yellow peppers, cut into 1" pieces
1 fresh pineapple, cut into 1" cubes
1 jar sweet and sour sauce
1 stick butter

Thread one or two shrimp, yellow pepper and pineapple on a wooden skewer. Repeat until all shrimp are skewered. In a large sauté pan, carefully place the skewers without crowding. Add little pats of butter around each skewer. Brush with sweet and sour sauce. Heat for about 2 minutes and turn the skewers over. Brush with more sweet and sour sauce. Cook for another 2 or three minutes or until the shrimp are cooked through. Shrimp will lose their silvery blue translucence and turn pink and firm when they are cooked. Do not overcook.