Description

Sweet pineapple and spicy/tangy BBQ sauce make this dish delightful. Don't be afraid of the spicy BBQ sauce because it balances out the sweetness of the pineapple. Serve with rice, if desired.

Ingredients

• 3 T. butter
• 1 lb. medium sized shrimp
• 2 1/2 t. olive oil
• 1 t. garlic, minced
• 2 c. fresh pineapple, cut bite-sized or a 14 oz. can pineapple chunks, well drained
• 1 large red bell pepper, chopped into bite-sized pieces
• 1/2 c. spicy/tangy BBQ sauce
• 4 green onions, thinly sliced
• cooked rice, if desired

Steps

1. Thaw, peel the shrimp and dry them with a paper towel; set aside.
2. In a large skillet, over high heat, melt the butter. Working quickly, add the garlic and shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip with tongs. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a plate or platter.
3. Reduce heat to medium-high and add a drizzle of oil to the hot pan. Toss the peppers in the oil; cook until slightly browned and barely softened, about 2 minutes.