For the Marinade:

• 1/4 cup coconut or extra-virgin olive oil 
• 1/4 cup freshly squeezed lemon juice 
• 2 cloves garlic, minced 
• 2 tablespoons Besar, ground
• 1 teaspoon lemon zest 
• 1 teaspoon Hungarian Paprika 
• 1/2 teaspoon Kosher Salt Diamond Crystal

For the Shrimp:

• 24 extra-large or large shrimp, peeled and deveined, tails intact 
• 12 (6-inch) bamboo skewers 
• 1 ripe pineapple 
• 2 tablespoons extra-virgin olive oil, for brushing 
• 2 teaspoons Thyme 

Flavor Notes:

• Also good with Tikka Masala 

For the Marinade:Melt the coconut oil in a small pan and allow it to cool to room temperature. In a large bowl, combine the lemon juice, garlic, Besar, lemon zest, paprika, and salt, and whisk well. Slowly add the oil whisking to combine. Add the shrimp and gently toss to coat. Cover and place in the refrigerator for 30 minutes to 1 hour. For the Shrimp: Meanwhile, soak the skewers in water, placing a small plate directly on top of them to keep them completely submerged. Soak for about 20 minutes. 

Cut the top and bottom off the pineapple and remove the rind. Halve the pineapple; cut one half into small wedges or 3- to 4-inch cubes. Cut the other half into larger wedges or half rings for serving. 

Remove the skewers from the water. Thread a shrimp onto a skewer through the tail, then through the top. Push the shrimp down toward the bottom, leaving enough room to grasp the skewer. Add a pineapple cube and then another shrimp. Place the skewer on a baking sheet. Repeat with the rest of the shrimp and pineapple. Add any extra pineapple to the skewers. Brush the pineapple cubes with a little olive oil. 

Heat an outdoor grill or indoor grill pan to medium-high heat. Cook the skewers for 3 to 4 minutes per side. Brush them with any extra marinade. Transfer to a platter, sprinkle with thyme, and serve with the pineapple wedges. 

Notes:Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by Amanda Bevill and Julie Kramis Hearne.