Split shrimp down the back and lay flat before grilling to increase surface area for even cooking and better seasoning absorption. Soak in salted ice water for 15-20 minutes before skewering to keep them plump and juicy.

Coat metal skewers and grill grates with olive oil to prevent sticking and create beautiful caramelization on the shrimp. This also protects delicate proteins from tearing during cooking.

Chop avocado and pineapple immediately before serving to prevent oxidation and maintain vibrant colors and textures. Toss with lime juice first to protect the avocado from browning.

Limit marinating time to 30 minutes maximum since the lime acid will begin to cure the shrimp proteins and create a mushy texture if left too long. Season and oil the skewers right before grilling instead.

Grill shrimp over high heat for just 2-3 minutes per side until they turn opaque with a light pink color—overcooked shrimp becomes rubbery and loses its tender texture. Remove immediately when the curl becomes tight.