Shrimp Skewers w/Cilantro Drizzle

8 (10-in) bamboo skewers, soaked in water 15 minutes, drained
1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
1 pineapple, peeled, halved, cored and cut into 1 inch cubes (about 24 pieces)
1 large Red bell pepper, cut into squares
6 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lime juce
2 garlic cloves, minced
1 1/2 Tablespoons fresh cilantro, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper

Directions:
Immerse skewers before lighting grill so they have plenty of time to soak. Prepare medium-hot fire in charcoal grill or preheat gas grill on medium high. To assemble skewers, pinch shrimp into horseshoe shape and thread it onto skewer, piercing it once near the tail and again near the head. Follow with square of red pepper and cube of pineapple, repeating until all skewers are filled. Lay skewers in a foil lined baking sheet and brush with olive oil. Set aside.
While grill is heating, prepare sauce: In small bowl, combine 6 Tablespoons olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper. Whisk to mix throughly. Set aside until ready to serve. Whisk again before drizzling over skewers.
Oil grill grate. Fold 12 inch long piece of aluminum foil in half lengthwise and lay it on grill grate. Arrange skewers so exposed bamboo is protected from flame by foil and food is directly over medium-hot fire.
Use 2 pieces of foil if necessary. Grill on one side until shrimp and pineapple begin to caramelize, about 3 minutes. Turn and grill until shrimp turn pink on outside and are just opaque on the inside, about 3 minutes longer.
Arrange on serving platter, drizzle sauce over skewers. Serve immediately.

Thank You Sue Rooney for this great recipe!