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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Shrimp with Pineapple Salsa Recipe

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This recipe for Shrimp with Pineapple Salsa is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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