Shelly's Recipe

CALYPSO PARTY SHRIMP

Category: Grilled Starters

1 tsp curry powder or ground cumin
1 1/4 cups Honey Barbecue Sauce
2 to 3 tablespoons hot 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, toasted

Cook curry powder for 1 minute in small saucepan stirring often over low heat. Stir in barbecue sauce, hot sauce and lime juice. Simmer 2 minutes. Pour 2/3 cup sauce into serving bowl. Stir in pineapple and onion. Reserve for dipping sauce.

Arrange 2 shrimp on each skewer. Baste with remaining sauce. Grill over medium heat, 5 minutes until shrimp are opaque. Dip shrimp skewers into toasted coconut. Serve with dipping sauce. Serves 4

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