Ingredients
1-1/4  pounds fresh or frozen large shrimp in shells
1  cup bottled barbecue sauce
2/3  cup unsweetened pineapple juice
2  tablespoons cooking oil
4  teaspoons grated fresh ginger or 1-1/2 teaspoons ground ginger
1/4 of a   fresh pineapple, cut into wedges 

Directions
1. Thaw shrimp, if frozen. For sauce, in a medium bowl stir together barbecue sauce, pineapple juice, oil, and ginger. Set aside.
 
2. Peel and devein shrimp, leaving tails intact. Thread shrimp onto 6 long skewers; brush with sauce. Grill shrimp on the rack of an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until opaque, turning once halfway through grilling time and brushing with sauce the last 2 minutes of grilling. 

3. Thread pineapple wedges onto 3 long skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with sauce halfway through grilling time.  

4. Heat remaining sauce to boiling; serve it with shrimp and pineapple for dipping. Store remaining sauce, covered, in refrigerator for up to 1 week. Makes 6 servings.  

Source:  Better Homes & Gardens