Good Life Good Food: Caribbean Shrimp

Chef Bud joins the Daybreak crew to make some caribbean shrimp. Very yummy.

Caribbean ShrimpIngredents:

2 lbs 16/20 peeled and deveined shrimp

2 C cleaned pineapple chunks

1 Tblspn fresh cilantro, chopped

2 ea green onions, chopped greens and all

½ ea jalapeno pepper, membrane removed and chopped

2 C coconut rum

1 C Kikkoman thai chile sauce

½ C brown sugar

¼ C water if needed

1 C canola oil

Kosher salt and coarse black pepper


Preheat grill to medium high

In a saute pan over medium heat reduce the rum by half. When rum is almost reduced add thai chile sauce and bring to a boil. Add brown sugar, bring to a boil and mix well. Reduce heat and let simmer, season with kosher salt and coarse black pepper to taste. If sauce is too thick, thin with a bit of water.

Brush grill grates with oil, and grill shrimp about 2-3 minutes per side. Brush with rum sauce a couple times while grilling. While shrimp is on the grill, add pineapple chunks to the grill. Grill the pineapple until it begins to caramelize and begins to brown a bit. Remove pineapple from the grill. Split pineapple in to two parts. When shrimp is done, add to a bowl with half the pineapple.

After cooling the grilled pineapple, combine with green onions, jalapeno pepper and cilantro and mix well. This works better if you can do it a day in advance allowing the flavors to marry in the cooler over night.

Place shrimp on a warmed flour tortilla, top with grilled pineapple, salsa and a shot of the rum sauce. Serve with fresh fruit for a wonderful summertime dish. Full of unique flavor and layers of flavor sure to impress. The shrimp and pineapple can also be served over white rice with the rum sauce! Enjoy!