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Calypso Party Shrimp Calypso Party Shrimp 0 Makes: 4 servings 1 tsp. curry powder 1 1/4 cups FRENCH'S BBQ Mustard Twangy Sweet ‘n Smooth™ 2 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 1 Tbsp. lime juice 1/2 diced cup fresh pineapple 2 Tbsp. minced green onion 24 extra large shrimp, peeled and deveined (about 1 lb.) 12 (6 inch) wooden skewers 1 cup shredded flaked coconut, toasted Tip: For an attractive presentation, cut pineapple into 2 inch thick wedges. Stick shrimp skewers in pineapple wedges to stand upright on plate.
24 200

Calypso Party Shrimp

Makes: 4 servings
Prep Time: 10 min
Cook Time: 10 min
User Rating:

Ingredients

  • 1 tsp. curry powder [or ground cumin]
  • 1 1/4 cups FRENCH'S BBQ Mustard Twangy Sweet ‘n Smooth™
  • 2 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 at least 30 minutes
  • 1 cup shredded flaked coconut, toasted

Directions

COOK curry powder for 1 min. in small saucepan stirring often over low heat. Stir in Twangy BBQ 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.

- Tips

Tip: For an attractive presentation, cut pineapple into 2 inch thick wedges. Stick shrimp skewers in pineapple wedges to stand upright on plate.

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Calypso Party Shrimp

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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