Directions

1. Heat a grill so that one side is hot (450°- 475°F) and the other side is warm (325° - 375°F). On a charcoal grill: pile hot coals on just one half of the grill; On a gas grill: turn the burners to medium-high on one side and medium-low on the opposite side.
2. Soak 6-8 wooden skewers in water for at least 10 minutes. When the skewers have soaked, alternately thread shrimp, bell pepper, and pineapple, until all skewers are full (there should be about three pieces of each on every skewer).
3. Whisk together lime juice, Old Bay, one tablespoon of the canola oil, kosher salt, and freshly ground pepper in a shallow baking dish or other large, shallow container. Lay the skewers in the baking dish and rotate them to coat with liquid on both sides. Refrigerate 20-45 minutes, while the grill heats and the sweet potatoes cook.