2 lbs shrimp (peel and devein seafood), rinsed and drained
1 cup fresh chopped pineapple
1 onion, peeled, cut into small wedges
1 cup Marie’s Mango Chardonnay Vinaigrette
12 wooden skewers, soaked in water
6 lemon wedges
In bowl, toss shrimp with 1/2 cup Marie’s Mango Chardonnay Vinaigrette. Thread 2-3 shrimp on soaked wooden skewers, alternating with pineapple and onion. Lay shrimp skewers on an oiled grill over high heat and close lid. Cook until shrimp are opaque, about 3 minutes each side. Squeeze lemon wedges over shrimp. Serve shrimp with remaining 1/2 cup Marie’s Mango Chardonnay Vinaigrette as dipping sauce or drizzled over skewers.