Ingredients

• 1 stick salted butter
• 2 tablespoons garlic, minced
• 1 cup white wine
• 2 pounds raw shrimp, peeled and with tails
• 1 pineapple, cubed
• 2 red bell peppers, chopped
• 1 (8 oz.) jar Surinder’s Mango Pineapple Chutney

Directions

• Place a large skillet over medium heat and melt the butter. Add garlic and cook for one minute.
• Add white wine and four ounces of Mango Pineapple Chutney and cook until sauce is thinned.
• Once cooked, mix in the shrimp. Make sure all shrimp are coated.
• Make shrimp skewers, alternating shrimp, pineapple and red bell peppers.
• Heat the grill to 350 degrees. Before grilling skewers, brush oil on the grill grates to prevent skewers from sticking.
• Grill skewers for four minutes on each side (shrimp will turn pink).
• Serve as an appetizer with wine or beer or as a side dish.

Mango Pineapple Chutney

$8.00 

Default Title - $8.00

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