pineapple puree (from fresh or canned pineapple)
Soak skewers a minimum of 20 minutes before using.
Thread shrimp and vegetables on separate skewers. Spray COLD grill with non-stick cooking spray. Preheat grill to medium-high heat.Combine melted butter and 1 tablespoon seasoning. Place skewers on grill; drizzle with seasoned butter. Grill vegetables 5 to 7 minutes (continue to baste with butter during grilling), or until shrimp is opaque and slightly pink; turning half way through.
Mix sugar and vinegar together in a heavy saucepan. Heat over medium heat until sauce turns golden brown. Add seasoning and pineapple puree. Heat until well blended. Gradually stir in butter. Remove from heat. Pour into serving bowl and use as a a dipping sauce for grilled shrimp and vegetables.