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Shrimp with Pineapple Salsa Recipe

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This recipe for Shrimp with Pineapple Salsa, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Shrimp:
18 large shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 teaspoon balsamic vinegar
1/4 cup olive oil
2 tablespoons orange juice

Salsa:
2 cups crushed canned pineapple
1 tablespoon sugar
1/2 cup water chestnuts, chopped
1/4 cup red onion, finely chopped
1/2 cup bell pepper, chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic, minced
2 tablespoons white wine vinegar
1 tablespoon olive oil
pinch salt
1 jalapeņo pepper, seeds and ribs removed
2 tablespoons cilantro, chopped

Directions:
Directions:
Shrimp:
Place shrimp in glass/stainless steel mixing bowl. Mix lemon juice, zest, garlic, cumin, pepper, ginger, soy sauce, balsamic vinegar, olive oil, and orange juice. Pour over shrimp and refrigerate, covered with plastic wrap for 1 hour (not more than 2 hours).

Salsa:
Mix pineapple, sugar, water chestnuts, jalapeņo, red onion, green pepper, ginger, garlic, wine vinegar, olive oil, and salt in glass/stainless steel bowl. Refrigerate, covered with plastic wrap, for at least 1 hour. Stir in cilantro before serving.

Cooking:
Grill shrimp on skewers for 3 minutes on each side. Serve with pineapple salsa.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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