Peel the shrimp off the shell (leave the tails). Arrange garlic, sliced ginger and thyme sprigs. Pour the marinade of olive oil mixed with lemon juice so that it covers the shrimp. Put in the refrigerator for 2-3 hours.
Cut pepper, white onion, zucchini and eggplant into flat pieces along the peel so that the same multi-colored squares 2 by 2 cm are obtained.
Put a piece of butter on a preheated pan, pour out all the vegetables at the same time and fry, constantly shaking the pan. Salt, pepper, add the broth. Finely chop the cilantro immediately before adding to the broth to preserve vitamins, taste and color. When the broth begins to thicken, remove the vegetables from the heat and place on a dish, combining the colors of the squares.
Prepared pickled shrimp, salt, pepper and string on skewers, alternating with slices of fresh pineapple. Sprinkle with ginger chips and fry on both sides in butter. At the end of frying add cilantro.
Put the prepared kebab on paper to absorb excess fat, then transfer to a dish with vegetables. Serve with sauce. For the sauce, mix coconut puree (sold in Chinese stores), salt, pepper and roasted minced peanuts.