Camarones al ajillo flameados con tequila

Serves 10-12 as an appetizer

25-35 raw shrimp, peeled and deveined
25-35 pieces fresh pineapple pieces (about 1/2 pineapple)
1 head of garlic, mashed to a paste
1/2 cup of fresh flat leaf parsley leaves
3 tbsp. thyme leaves
1 hot pepper (Serrano or Jalapeño), seeded, deveined, small dice
1 cup olive oil
Kosher salt and freshly ground black pepper to taste
Tequila for flambéing
1 lime, juiced

10-12 skewers

Combine garlic, herbs, hot peppers and oil in food processor to make a thin sauce.  Season with salt and pepper.  Add this sauce to the shrimp and use a rubber spatula to coat the shrimp well with the sauce.

Heat a medium skillet over medium high heat and sauté the shrimp in small batches for one and a half minutes per side.  Flambé with about 2-3 tbsp. of tequila per batch.  Drizzle some lime juice on top. 

Sauté and flambé the pineapple pieces in a similar way.  Season. 

Skewer the shrimp and the pineapple into 10-12 appetizers.