CALYPSO PARTY SHRIMP
Servings: 4 servings
Prep Time: 10
Cook Time: 10
1 tsp. curry powder or ground cumin
1 1/4 cups CATTLEMEN'S® Golden Honey Barbecue Sauce or CATTLEMEN'S® Sweet Barbecue Sauce
2 to 3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 tbsp. lime juice
1/2 cup diced fresh pineapple
2 tbsp. minced green onion
24 extra large shrimp, peeled and deveined (about 1 lb.)
12 (6 inch) wooden skewers (soaked in cold water)
1 cup shredded flaked coconut, toastedDIRECTIONS:
COOK curry powder for 1 min. in small saucepan stirring often over low heat. Stir in barbecue sauce, Frank's RedHot Sauce and lime juice. Simmer 2 min. Pour 2/3 cup sauce into serving bowl. Stir in pineapple and onion. Reserve for dipping sauce.
PLACE 2 shrimp on each skewer. Baste with remaining sauce. Grill over medium direct heat, 5 min. until shrimp are opaque.
Dip shrimp skewers into toasted coconut. Serve with dipping sauce.
Tip: For an attractive presentation, cut pineapple into 2 inch thick wedges. Stick shrimp skewers in pineapple wedges to stand upright on plate.