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1
Soak eight 6 to 8 inch wooden or bamboo skewers in enough water to cover for at least 30 minutes; drain.
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2
Thaw shrimp, if frozen.
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3
Cut pineapple lengthwise into 1/2-inch-thick slices.
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4
Chop one of the slices to measure 1/2 cup; set aside for relish.
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5
Halve each pineapple slice crosswise (you should have eight planks of pineapple).
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6
Using one tablespoon of the melted butter, brush both sides of each pineapple plank; set aside.
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7
Peel shrimp, leaving tail intact if desired.
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8
Devein shrimp.
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9
In medium mixing bowl combine barbecue sauce, chipotle peppers, remaining 2 tablespoons melted margarine or butter, and the garlic.
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10
Stir in shrimp.
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11
Cover and let stand at room temperature for 30 minutes, stirring occasionally.
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12
Remove shrimp, discarding marinade.
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13
Thread one jumbo or three large shrimp onto each skewer; set aside.
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14
For relish, in a bowl combine the reserved 1/2 cup chopped pineapple, the chopped cucumber, jicama, lime juice, and salt.
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15
Cover and set aside until serving time.
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16
Prepare charcoal grill or preheat a gas grill.
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17
Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals until shrimp are opaque and pineapple is heated through, turning once halfway through grilling time.
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18
(Allow 10 to 12 minutes for jumbo shrimp, 6 to 10 minutes for large shrimp, and 6 to 8 minutes for pineapple planks.)
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19
If desired, brush each shrimp kabob with additional bottled barbecue sauce during the last 1 minute of grilling.
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20
(For gas grill, place kabobs and pineapple on grill rack over heat.
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21
Cover and grill as above.
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22
).
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23
To serve, stir snipped cilantro into the relish mixture.
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24
Place pineapple planks onto a serving platter.
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25
Spoon some of the relish over the pineapple planks; top each with a shrimp skewer.
