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1
Heat a grill so that one side is hot (450u00b0- 475u00b0F) and the other side is warm (325u00b0 - 375u00b0F). On a charcoal grill: pile hot coals on just one half of the grill; On a gas grill: turn the burners to medium-high on one side and medium-low on the opposite side.
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2
Soak 6-8 wooden skewers in water for at least 10 minutes. When the skewers have soaked, alternately thread shrimp, bell pepper, and pineapple, until all skewers are full (there should be about three pieces of each on every skewer).
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3
Whisk together lime juice, Old Bay, one tablespoon of the canola oil, kosher salt, and freshly ground pepper in a shallow baking dish or other large, shallow container. Lay the skewers in the baking dish and rotate them to coat with liquid on both sides. Refrigerate 20-45 minutes, while the grill heats and the sweet potatoes cook.
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4
Lay the sweet potato wedges down in the middle of the grill, where the temperature should be about 400u00b0F. Cover the grill (if you're using charcoal, open the vent so that the coals don't suffocate) and cook until the undersides of the sweet potatoes are charred and starting to soften, about 10 minutes. Flip the sweet potato wedges and cook, covered, until the wedges are charred around the edges and on both sides and almost completely soft, about 10 minutes more.
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5
Move the sweet potatoes to the warm side of the grill. Remove the shrimp skewers from the marinade and lay them across the hot side of the grill. Cook until the underside of the shrimp is opaque, 1 to 2 minutes. Flip the skewers and cook until the shrimp are opaque throughout and the pineapples and peppers are tender, 1 to 2 minutes more.
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6
Take everything off the grill and divide the skewers and sweet potatoes evenly among 2 plates.
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7
In a small bowl, stir together the sour cream, Old Bay, and lime zest and spoon a dollop onto each plate.
