Grilled Shrimp with Roasted Pineapple & Poblano Salsa

INGREDIENTS:

24     Large shrimp, peeled and deveined 
1      Wine Country Kitchens Extra Virgin Olive Oil Spritzer 
1      8-ounce bag shredded coconut
1-2 jars Wine Country Kitchens Roasted Pineapple & Poblano Salsa
Wooden skewers, soaked in water for 30 minutes

Preheat oven to 350 degrees.

Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside. Spear 3 shrimp on each bamboo skewer.
 
Heat a ridged grill pan over medium-high heat and spray with Extra Virgin Olive Oil Spritzer or cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.

Place salsa in a decorative bowl and serve with shrimp skewers immediately. Enjoy!


« Back to Recipes

Most Popular Recipes

Explore recipes by food type, preparation method, cuisine.
» browse

511 Alexis Court, Napa, CA 94558   Tel 707-252-9463   Fax 707-252-9424    Toll Free 866-767-9463
© 2009 Wine Country Kitchens. All Rights Reserved.
Site Map | Track Your Order | Terms and Conditions | Private Policy | Refunds & Cancellations | Shipping & Handling