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Shrimp and Grilled Pineapple Brochettes, Lukewarm Dressing https://www.metro.ca/userfiles/image/recipes/brochette-crevettes-ananas-vinaigrette-3868.jpg PT20M PT08M PT28M
Soak wood skewers in water 30 minutes. Preheat barbecue to medium. In a small saucepan, mix pineapple juice, honey and vanilla. Place saucepan on the corner of the barbecue grill. Alternate pineapple, shrimp, onion and pepper on the skewers. Brush with oil and place on very hot grill. Cook 6 to 8 minutes. Brush brochettes with sauce that is hot but not boiling. When brochettes are done, place on a bed of lettuce. Remove from heat, add 1/3 cup (80 mL) oil to remaining sauce and poor lukewarm dressing on lettuce, garnish with almonds and cherry tomatoes. Serve immediately.
4
sauce: 1 cup (250 mL) pineapple juice 1/3 cup (80 mL) honey 1/2 tsp. (2 mL) vanilla extract 1/2 fresh pineapple, in mid-size cubes 20 shrimp 31-40, uncooked , thawed 1 red onion, in mid-size cubes 1 green pepper, in mid-size cubes 1/3 cup (80 mL) canola oil 8 cups (2 L) mixed lettuce 3 Tbsp. (45 mL) canola oil 1/2 cup (125 mL) sliced almonds, grilled 8 cherry tomatoes, cut in two
Shrimp and Grilled Pineapple Brochettes, Lukewarm Dressing

Shrimp and Grilled Pineapple Brochettes, Lukewarm Dressing

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  • Gluten-free
  • Lactose-free
4
brochettes
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • sauce:
  • 1 cup
    (250 mL)
    pineapple juice
  • 1/3 cup
    (80 mL)
    honey
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  • 1/2 tsp.
    (2 mL)
    vanilla extract
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    125 ml

  • 1/2
    fresh pineapple, in mid-size cubes
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    Raspberries 170 g PRODUCT OF MEXICO, no. 1 GRADE Jumbo Golden Pineapples PRODUCT OF COSTA RICA

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  • 20
    shrimp 31-40, uncooked , thawed
  • 1
    red onion, in mid-size cubes
  • 1
    green pepper, in mid-size cubes
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  • 1/3 cup
    (80 mL)
    canola oil
  • 8 cups
    (2 L)
    mixed lettuce
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    ATTITUDE SPRING MIX OR BABY SPINACH SALADS

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    312 g PRODUCT OF U.S.A.

  • 3 Tbsp.
    (45 mL)
    canola oil
  • 1/2 cup
    (125 mL)
    sliced almonds, grilled
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    SELECTED SIZES, SELECTED VARIETIES

  • 8
    cherry tomatoes, cut in two
Imprimer ma sélection

Preparation

Soak wood skewers in water 30 minutes.

Preheat barbecue to medium.

In a small saucepan, mix pineapple juice, honey and vanilla. Place saucepan on the corner of the barbecue grill.

Alternate pineapple, shrimp, onion and pepper on the skewers. Brush with oil and place on very hot grill. Cook 6 to 8 minutes.

Brush brochettes with sauce that is hot but not boiling.

When brochettes are done, place on a bed of lettuce.

Remove from heat, add 1/3 cup (80 mL) oil to remaining sauce and poor lukewarm dressing on lettuce, garnish with almonds and cherry tomatoes.

Serve immediately.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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