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Prep Time: 30 minutes, Cook time: 10 minutes, Serves 12 24 shrimp, peeled, deveined, tails-off 4 oz. butter, melted 1/4 cup blackening spice 24 pineapple wedges, skin removed, 1/2" thick moons 24 whole wheat crackers 1/2 cup ginger remoulade 1/4 cup red bell pepper, diced fine Fresh mint, for garnish 1. Melt the butter and place into a pie tin. Place the blackening spice into a separate pie tin. Prepare the shrimp as outlined. 2. Coat each shrimp in the butter, then in the spice. Complete this process for all shrimp. Prepare the pineapple and ginger remoulade. Place a pineapple wedge on each wheat cracker. 3. Preheat a gas grill or cast iron skillet. Grill or blacken the shrimp until almost done. Remove from heat, place a single shrimp on top of each pineapple wedge, top with ginger remoulade, diced red bell pepper and a leaf of fresh mint. 4. Serve warm. Ginger Remoulade: 2 Tbsp. butter, melted 1 tsp. fresh garlic, diced fine 1/4 cup fresh ginger, minced 1 cup mayonnaise Juice from 1 lemon 1/2 tsp. paprika 1. Melt the butter in a sauté pan. Add the garlic and ginger and sauté briefly until garlic and ginger lose their raw appearance. Remove from heat and place in a mixing bowl. 2. Add the paprika, lemon juice, and mayonnaise and stir to combine. |
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