You will need
-
2/3
cup DOLE® Pineapple Juice
-
1/2
cup ketchup
-
1
tablespoon chipotle pepper, finely diced
-
1
teaspoon kosher salt
-
1
teaspoon Worcestershire sauce
-
2
tablespoons fresh lime juice
-
1
lb. jumbo shrimp shelled and deveined
-
Hot cooked rice
Method
-
1
Preheat oven to 425°F. Coat rimmed baking sheet with cooking spray; set aside.
-
2
Combine pineapple juice, ketchup, chipotle pepper, salt, worcestershire sauce and lime juice in small saucepan. Heat to boiling; reduce heat to medium low and cook, stirring occasionally 5 minutes or until sauce has thickened. Pour half of the sauce in bowl, for serving.
00:00 -
3
Brush remaining sauce over the shrimp, until coated. Spread evenly over the prepared baking sheet.
-
4
Bake 5 to 7 minutes turning shrimp halfway through until tails begin to curl and firm to touch. Serve with rice and garnish with sliced green onions, if desired.
00:00
Your Opinion matters
We appreciate your comments.