Key West Basted Shrimp
With Warm Tropical Fruit Salsa
4 portions

Chili, ginger, lime and rum give this baste a kick that will take you straight to Duvall Street in Key West. The warm tropical fruit salsa is a new spin on an old favorite; cut the fruit large and cook it very quickly, and you will have an accompaniment for the shrimp that will light you up. The salsa also goes with chicken or pork, and the baste is good with any spicy BBQ item.

For the Shrimp Baste
 
1/3 c. olive oil
2 T. garlic chopped
1 T. ginger chopped
2 T. lime juice (key lime if available)
2 t dark rum (optional)
2 t. lime zest
¼ c. chopped cilantro
¼ c. chopped Italian parsley
1t.chile paste
2 t. cumin
1 t. coriander
s & p

1. Combine all ingredients

For Shrimp

16ea.  U -10 shrimp, peeled and deveined

Method

1. Preheat charcoal grill
2. Toss shrimp in baste mix.
3.  Grill on lightly oiled grill
4. Turning once, 3 – 4 minutes per side.
5.  Baste again at service.
6.  Serve on top of warm fruit salsa.

Warm Fruit Salsa

1 T. olive oil
1 T. chopped garlic
1 t. jalapenos chopped
2 oz. julienne red onion
2 oz julienne tomato
2 oz. sliced mango
2. oz. sliced pineapple
2 oz. sliced banana
½ T. cumin
½ T. coriander
1 oz. lime juice
hot sauce to taste
¼ c. chopped cilantro

1. in sauté pan over medium heat, sauté oil, onions, garlic and jalapeños for 2- 3 minutes.

2.  Add fruit and tomatoes, cook 2 – 3 minutes, don’t stir or over mix as fruit will break up.

3.  Add cumin, coriander, lime juice and hot sauce, cook 1 – 2 minutes more, the fruit should be warm, not mushy.

4.  Add chopped cilantro at service, hold warm for use.