Guest Author - Deborah Adams
1 lb. med. raw peeled deveined shrimp
1 (20 oz.) can pineapple chunks, drain, reserve juice
1/2 c. cream of coconut
1 tbsp. vegetable oil
2 tsp. soy sauce
2 cloves garlic, chopped
1/4 tsp. crushed red pepper
Red or green pepper squares
In small bowl, combine reserved pineapple juice, cream of coconut, oil, soy sauce, garlic and crushed red pepper. Pour over shrimp. Refrigerate 4 hours or overnight. On skewers, arrange shrimp, pineapple chunks, and peppers. Grill or broil as desired, basting frequently with marinade.
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