1 ½ cups sugar
1 cup pineapple juice
1/2 cup rice wine vinegar
1 teaspoon salt
2 Tablespoons chili garlic sauce
1 Tablespoon minced fresh ginger1 1/2 cups Cape Cod Select Premium Cranberries
35 ¾ inch cubes fresh pineapple
35 ¾ inch cubes of green bell pepper
4 teaspoons vegetable oil
1 teaspoon garlic salt
35 large tail on, peeled and deveined shrimp
¼ cup minced flat leaf parsley
Heat a large grill pan or outdoor grill to high heat and spray with non-stick cooking spray. Grill the pineapple for 3 minutes per side, or until grill marks appear. Remove the pineapple from the grill and place in a medium mixing bowl. Toss the bell pepper cubes in half of the oil and garlic salt and place on the grill for 3 minutes per side. Once the bell pepper cubes have grill marks, add them to the bowl with the pineapple.
Toss the shrimp with the remaining oil and garlic salt. Grill the shrimp until they are just opaque but still juicy, about 2-3 minutes per side. Add the grilled shrimp to the bowl with the peppers and pineapple and pour 1/3 cup of the Cranberry Sweet and Sour Sauce and toss to coat evenly. Using bamboo small skewers or toothpicks, thread a piece of pineapple, a green bell pepper cube and a shrimp on each and place on a serving platter. Sprinkle with parsley and serve immediately with remaining sauce to dip.
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