sgnewt says:
"Use mago in place of the pineapple, if you like. Soaking the bamboo skewers in water helps to keep them from burning on the grill.
This is a great appetizer for a dinner party"
-20 12-inch bamboo skewers
-1 cup (loosly packed) fresh basil leaves
-1 cup orange juice
-1/2 cup vegetable oil
-1/4 cup chopped fresh ginger
-60 large shrimp, peeled, deveined, tails left intact
-1 fresh pineapple, peeled, cored, cut into 60 chunks
Soak bamboo skewers in pan of water until ready to use.
Finely chop basil; set aside half of basil to sprinkle over skewers after grilling. Place remaining half of basil in large bowl. Add orange juice, oil and ginger; whisk well. Add shrimp to marinade and toss to coat. Cover and refrigerate for at least 2 and up to 4 hours.
Remove shrimp from marinade and thread onto skewers, alternating with pineapple chunks, for a total of 3 shrimp and 3 pineapple chunks on each skewer.
Prepare grill (medium high heat). Grill skewers until shrimp are opague and brown in spots, turning once, about 3 minutes per side. Sprinkle with reserved basil and serve.