Ingredients
1.5 lb uncooked, peeled Shrimp
2 Tblsp Tblsp Olive Oil
1/4 Cup Sesame Oil
1/2 Cup Rice Wine Vinegar
1 Tblsp Soy Sauce
1 Tblsp Worcestershire
Juice of one lime-separated
1/4 Red Bell Pepper - chopped
1/4 Yellow Bell Pepper - chopped
1/4 lg red onion - chopped
3 pineapple rings - cubed (canned OK– fresh = Yummy)
Dash Crushed Red Pepper
Salt & Pepper
if desired:
1/4 C. dry orzo
1/4 C. Chopped tomato,
1/4 C. Goat Cheese
3 Tblsp. Basil
Olive Oil
Preparation
Marinade the shrimp in the first 5 ingredients, adding the juice of 1/2 lime. If you are preparing as a main course, boil water for your starch. (I recommend Orzo.) Meanwhile, chop the peppers, onions and pineapple. Add the juice of 1/2 lime, red pepper flakes (to taste), salt, pepper and a splash of olive oil. Add a dash of the pineapple juice if it suits you. Set aside. Preare orzo, drain and set aside to cool. Grill shrimp 2-3 min/side until done. If serving as appetizer, present chutney on a platter w/ shrimp on top. As a meal, you will now add chopped tomatoes, goat cheese and a handful of fresh basil to the Orzo. Serve alongside the shrimp and chutney.
