Steam 1 lb. shrimp. Peel 1 pineapple and cut into chunks.
Peel remaining 2 lbs. shrimp; thread on skewers with pineapple chunks, onions and peppers; thread any remaining vegetables on skewers.
Brush with 2 Tbsp. oil and sprinkle with seafood seasoning. Grill skewers, basting with remaining oil. Keep warm.
Melt butter in pan over low heat. Add juice and grated peel of 1 lemon and 1 lime, garlic and herbs; keep warm.
Brush warm sauce on the cooked skewers and pierce the whole pineapple with the skewers. Put remaining vegetables and steamed shrimp around the pineapple. Top with sauce, lemon juice and lime juice. Makes 10 servings.