Cape Cod Grilled Shrimp Skewers with Cranberry Sweet & Sour Sauce

My second entry for the "Cape Cod Select Summer Breeze Recipe Blogger Challenge" are these gorgeous grilled skewers glazed with a easy and homemade Cranberry Sweet & Sour Sauce! I know I shared with you how awesome I think these Non-GMO cranberries are before and I really think this recipe shows their versatility. Cranberries aren't only for the holidays anymore.

This sauce is so easy to make and can easily be made ahead of time. If you have any left over, which I doubt you will, it's equally delicious on grilled pork chops, frozen party meatballs and small smoked sausages!

Cape Cod Grilled Shrimp Skewers with Cranberry Sweet & Sour Sauce

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 ginger

1 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

  In a large sauce pot over medium high heat bring the sugar, pineapple juice, vinegar, salt, chili garlic sauce, ginger and cranberries to a boil. Lower the heat to medium and allow the mixture to simmer for 15 minutes or until the sauce has thickened and the cranberries have burst. Allow the mixture to sit and cool slightly then puree until completely smooth.

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.

If you'd like to order their frozen cranberries for yourself, you can go HERE

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