Servings: 4 / Prep time: 5 mins / Cook time: 9 mins

Shrimp, chamoy and pinneaple

Ingredients

  • 2 tbsp Olive oil
  • 24 Raw shrimp, peeled
  • 5 tbsp Culiacan Chamoy sauce
  • 1/3 pineapple, diced

Directions

  1. Sauté pineapple in hot oil in skillet 5 minutes or until browned. Add shrimp and sauté 2 minutes or until shrimp are lightly browned. Season with salt. Stir in Culiacan sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Serve hot. Provecho!

TIP: Thread the shrimp and pineapple pieces onto skewers distributing evenly. Brush with olive oil and Culiacan Chamoy sauce.